1 5.4-ounce can unsweetened coconut cream
1 shallot, thinly sliced
3/4 teaspoon Madras curry powder
2 cups shredded rotisserie chicken
3/4 cup frozen peas
Kosher salt and freshly ground pepper
1 round refrigerated pie dough
1/2 small head cauliflower
2 tablespoons extra-virgin olive oil
1/4 cup roughly chopped fresh cilantro
Juice of 1/2 lemon
Preheat the oven to 450 degrees F and line a baking sheet with foil. Heat 2 tablespoons coconut cream in a large nonstick skillet over medium-high heat. Add the shallot and curry powder and cook, stirring occasionally, until tender, about 3 minutes. Stir in the chicken and all but 2 teaspoons of the remaining coconut cream and cook until saucy, about 2 minutes. Remove from the heat and stir in the peas; season with salt and pepper.
Unroll the pie dough on the prepared baking sheet. Spoon the chicken mixture onto the dough, leaving about a 1-inch border (reserve the skillet). Fold in the edges, pleating as needed. Brush the dough with the reserved coconut cream. Bake until the pastry is browned and the filling is bubbling, 20 to 25 minutes.
Meanwhile, chop the cauliflower florets and slice the stems. Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the cauliflower and season with salt and pepper. Cook, undisturbed, until lightly charred, 4 to 5 minutes. Stir and continue cooking until crisp-tender, about 3 minutes. Remove from the heat and stir in the cilantro. Add the lemon juice to taste; season with salt and pepper.
Cut the pie into wedges and serve with the cauliflower. Top with more cilantro.
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