Crispy Roasted Cauliflower Cheese Filo Pie

Name: Crispy Roasted Cauliflower Cheese Filo Pie
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 6
Ingredients: 1 head head of cauliflower, including leaves and stalks; 150 g extra-mature cheddar, grated; 40 g parmesan or vegetarian Italian-style cheese; 4 sheet filo pastry; 500 ml whole milk; 50 g butter; 100 g melted butter or olive oil for brushing; 40 g plain flour; 2 tbsp olive oil; 1 tsp mustard powder; 1 pinch grating of nutmeg; 1 pinch pinch of cayenne pepper

A stunning vegetarian centerpiece featuring tender roasted cauliflower smothered in a rich, velvety cheese sauce and encased in golden, ruffled filo pastry. This sophisticated twist on a classic comfort dish is perfect for a cozy dinner or a festive gathering.

Servings6 Portions

Prep Time30 Mins

Cook Time80 Mins

Difficulty

Intermediate

Ingredients

head of cauliflower, including leaves and stalks
1 head
extra-mature cheddar, grated
150 g
parmesan or vegetarian Italian-style cheese
40 g
filo pastry
4 sheet
whole milk
500 ml
butter
50 g
melted butter or olive oil for brushing
100 g
plain flour
40 g
olive oil
2 tbsp
mustard powder
1 tsp
grating of nutmeg
1 pinch
pinch of cayenne pepper
1 pinch

Step-by-Step Instructions

Preheat your oven to 210°C (190°C fan/gas 7). Place the cauliflower florets, chopped leaves, and stalks onto a large roasting tray. Toss them thoroughly with olive oil and a pinch of salt, then grate about 10g of the parmesan over the top. Roast for 30 minutes until the cauliflower is tender and the edges are lightly charred.

While the cauliflower roasts, prepare the cheese sauce. Melt 50g of butter in a medium saucepan over medium heat. Stir in the flour and cook for 2-3 minutes to create a sandy paste. Gradually whisk in the milk, a little at a time, stirring constantly to prevent lumps. Once all the milk is added, simmer for about 10 minutes until thickened. Stir in the mustard powder and most of the grated cheddar, keeping a small handful aside. Season with nutmeg, cayenne, and salt to taste.

Lightly grease a round springform cake tin with butter or oil. Lay a sheet of filo pastry inside the tin, allowing the edges to overhang. Brush the sheet with melted butter or oil and sprinkle with a little parmesan. Repeat this process with the remaining filo sheets, overlapping them to fully cover the base and sides of the tin.

Transfer the roasted cauliflower into the center of the filo-lined tin. Pour the warm cheese sauce evenly over the cauliflower. Ruffle and scrunch the overhanging filo edges inward to create a decorative border. Brush the top of the pastry with more melted butter or oil.