Roasted cauliflower cheese filo pie
Add to favourite + Print Print

Roasted cauliflower cheese filo pieNew Recipes

By Barney Desmazery

Turn a much loved vegetarian classic into a hearty pie using shop-bought pastry – and be sure to use the stalks and leaves of the cauliflower

  • Prep:30 mins
    Cook:1 hrs 20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 461
  • fat 34g
  • saturates 19g
  • carbs 21g
  • sugars 0g
  • fibre 2g
  • protein 16g
  • salt 1.14g

Ingredients

  • 1 head of cauliflower , leaves and stalk cut into small pieces, then cut into florets
  • 2 tbsp olive oil
  • 40g parmesan or vegetarian Italian-style cheese
  • 100g melted butter or olive oil, for brushing the pastry and the tin
  • 4 sheets of filo pastry
  • 50g butter
  • 40g plain flour
  • 500ml whole milk
  • 1 tsp mustard powder or English mustard
  • 150g extra mature cheddar , grated
  • grating of nutmeg
  • pinch of cayenne pepper

Method

  1. Heat the oven to 210C/190C fan/gas 7. Tip the cauliflower florets and chopped leaves and stalks on a roasting tray and toss with the olive oil and a pinch of salt. Grate over about a quarter of the parmesan. Roast for 30 mins until lightly charred and tender. Set aside.

  2. While the cauliflower is roasting, prepare the cheese sauce. Melt the butter in a saucepan over medium heat until frothy. Stir in the flour and cook for 2-3 mins to form a sandy paste. Gradually whisk in the milk, stirring constantly to avoid lumps. Once all the milk is incorporated, cook for 10 mins, stirring occasionally, until the sauce thickens. Add the mustard powder and all but a handful of the grated cheddar. Stir until smooth. Season with the nutmeg and cayenne, and some salt to taste.

  3. Butter or oil a round spring form cake tin. Lay a sheet of filo pastry inside the dish, letting the edges overhang. Brush the filo with more butter or oil and scatter with a bit of parmesan and repeat with the rest of the sheets working your way around and overlapping them to cover the base and sides.

  4. Tip the roasted cauliflower into the centre of the filo-lined dish. Pour the cheese sauce over the cauliflower, ensuring it’s evenly coated. Ruffle up the overhanging filo sheets around the filling and scrunch it slightly to create a decorative finish. Brush with more melted butter or oil. Scatter the exposed sauce with the remaining cheddar and sprinkle with the rest of the parmesan. Bake for 20 mins then remove the tin but leave the base underneath it, and bake for a further 20 mins until the pastry is golden and crisp. Leave to cool slightly before serving.

Suggested recipes from this collection...