Curried Cauliflower Cheese Filo Pie

Ingredients

• 700 g cauliflower (Trimmed and cut into bite-sized florets; 700 g net weight.)
• 2 tsp mild curry powder
• 3 tbsp olive oil (Use half for roasting the cauliflower and the remaining 1½ tbsp in the filo butter mixture.)
• salt (As specified: for seasoning, including ½ tsp with the cauliflower and ¼ tsp in the béchamel.)
• black pepper (As specified, for seasoning.)
• 100 g unsalted butter (Half cut into roughly 3 cm cubes; the other half melted.)
• 75 g plain flour
• 675 ml whole milk
• 2 cloves garlic (Peeled and crushed.)
• 1.5 tbsp English mustard
• 150 g mature cheddar (Roughly grated.)
• 6 sheets filo pastry (The source labels this as “feuilles de filo.”)
• 1 tbsp parsley (Roughly chopped, for topping.)
• 1.5 tsp lemon zest (For topping.)

Steps

1. 1

   Heat the oven to 200°C (180°C fan)/390°F/gas mark 6. Line the base and sides of a 23 cm springform cake tin with greaseproof paper.

2. 2

   Arrange the cauliflower florets on a large baking tray lined with baking paper. Scatter over the curry powder, half the olive oil, ½ teaspoon of salt, and a generous grind of black pepper. Toss until evenly coated.

3. 3

   Roast the cauliflower for about 20 minutes, until cooked through and lightly coloured. Remove it from the oven and set aside. Reduce the oven temperature to 190°C (170°C fan)/375°F/gas mark 5.

4. 4

   Meanwhile, make the béchamel. Put the cubed butter in a medium saucepan over medium-high heat and let it melt.

5. 5

   Whisk the flour into the melted butter and cook for 1–2 minutes, until it begins to smell nutty, like popcorn.

6. 6

   Reduce the heat to medium. Add the milk a little at a time, whisking continuously to prevent lumps, until all the milk has been incorporated and the sauce is smooth.

7. 7

   Cook the sauce, whisking often, for about 7 minutes, until slightly thickened. Turn off the heat, then add the garlic, mustard, cheddar, and ¼ teaspoon of salt. Stir until the cheese has melted.

8. 8

   Cover the filo sheets with a sheet of damp kitchen towel to prevent them from drying out. In a bowl, combine the melted butter with the remaining 1½ tablespoons of olive oil.

9. 9

   Working with one filo sheet at a time, lay a sheet on a board and brush the top all over with the melted butter mixture. Drape it buttered-side up into the lined tin, gently pushing it down to fit while leaving an overhang.

10. 10

    Repeat with the remaining filo sheets, rotating the tin slightly each time so the overhang drapes over the sides at a different angle.

11. 11

    Spoon half of the béchamel into the filo case and spread the roasted cauliflower florets evenly over it.

12. 12

    Spoon the remaining béchamel over the cauliflower. Scrunch the pastry overhang so it forms a messy border around the edges while leaving some of the filling exposed.

13. 13

    Brush the top of the filo with the remaining butter mixture. Place the tin on an oven tray and bake for 30 minutes.

14. 14

    Using a tea towel to protect your hands, carefully release the outer circle of the springform tin. Return the pie to the oven and bake for another 25 minutes, until the sides are nicely coloured and the pie is golden and bubbling.

15. 15

    Leave the pie to rest and set for at least 15 minutes. Top with the chopped parsley and lemon zest, then serve warm.

Notes

The structured recipe data is authoritative. The recipe does not specify the exact amount of greaseproof paper or baking paper needed for lining. Allow the pie to rest for at least 15 minutes so the filling can set before serving.

Nutrition per serving

• main
• vegetarian
• baked
• comfort food
• cheese
• cauliflower
• filo pastry
• summer