In a cast iron skillet on medium heat, sauté onion, carrot, cauliflower, corn, and peas until fork tender. Then add 2 cups of kale and sauté until wilted. 10-15 minutes total.

Preheat oven to 375° and make cauliflower sauce while you wait. [Instructions below]

Spray a 9" pie pan with olive oil.

Add veggies to the pie pan and pour cauliflower sauce [1 1/2 to 2 cups] over top. Mix together until everything is well coated. Set aside for until crust is ready.

In a medium bowl, mix together all dry ingredients. Then add coconut milk and stir until combined. The mixture will not be doughy, it will be more like batter.

Pour crust mixture over pot pie filling and use a rubber spatula to smooth it out.

Bake for 35-40 minutes, until crust is golden brown.

Boil 1/4 of a head of cauliflower florets in 2 cups of water for 10-15 minutes and save the water.

Sauté 3 cloves of garlic in olive oil.

In a blender, add cauliflower, garlic with oil, 1/4 cup of water from boiled cauliflower, and 1 teaspoon each of salt and pepper. Blend until smooth.