A playful take on the classic side of cauliflower cheese, the humble cauliflower shines bright in this unique pie. Perfect as part of a Sunday roast spread or enjoyed as a light lunch with a side salad.
Whole Cauliflower Cheese Pie
HANDS-ON TIME 30 min | TOTAL TIME 1 hour 35 min | SERVES 6
INGREDIENTS
CHEESE SAUCE
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1 1/2 tsp Dijon mustard
- 1/2 cup grated white Cheddar
- 1/4 cup grated Parmesan
TO ASSEMBLE
- 1 large cauliflower
- 1 sheet puff pastry
- 2 tbsp butter, melted
- 2 tbsp olive oil
- 2 tbsp grated Parmesan, to serve
METHOD
CHEESE SAUCE
MELT the butter in a pot over medium-low heat.
STIR in the flour to form a roux. Whisk in the milk a little at a time to form a smooth, glossy sauce. Cook for 3 minutes until thickened. Stir in mustard and cheeses. Season with salt and pepper to taste.
REMOVE from the heat and allow to cool completely.
TO ASSEMBLE
STEAM the whole cauliflower for 10-15 minutes until just tender. Remove and set aside to cool.
PREHEAT oven to 200ºC.
GREASE a 20cm cake tin with non-stick cooking spray
LINE the base and sides of the cake tin with the puff pastry, trimming off any excess. Poke a few holes in the base of the pastry. Blind bake for 10-15 minutes.
POUR the cheese sauce over the base of the pastry shell and smooth out the top. Place the cauliflower in the centre and gently press down to immerse it in the sauce. Brush the cauliflower liberally with melted butter and olive oil.
ROAST cauliflower cheese pie for 30-35 minutes or until the pastry is crisp and the cauliflower is golden brown.
REMOVE from the oven and allow to cool slightly before removing from the cake tin
TOP cauliflower cheese pie with grated parmesan and season with salt and freshly ground black pepper.
Tip from the team: This is the ultimate vegetarian meal. Use different hard cheeses for an array of flavours and even try switching the cauliflower for a head of broccoli.
Whole Cauliflower Pie
Ingredients
- CHEESE SAUCE
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1 1/2 tsp Dijon mustard
- 1/2 cup grated white Cheddar
- 1/4 cup grated Parmesan
- TO ASSEMBLE
- 1 large cauliflower
- 1 sheet puff pastry
- 2 tbsp butter, melted
- 2 tbsp olive oil
- 2 tbsp grated Parmesan, to serve
Instructions
CHEESE SAUCE
MELT the butter in a pot over medium-low heat.
STIR in the flour to form a roux. Whisk in the milk a little at a time to form a smooth, glossy sauce. Cook for 3 minutes until thickened. Stir in mustard and cheeses. Season with salt and pepper to taste.
REMOVE from the heat and allow to cool completely.
TO ASSEMBLE
STEAM the whole cauliflower for 10-15 minutes until just tender. Remove and set aside to cool.
PREHEAT oven to 200ºC.
GREASE a 20cm cake tin with non-stick cooking spray
LINE the base and sides of the cake tin with the puff pastry, trimming off any excess. Poke a few holes in the base of the pastry. Blind bake for 10-15 minutes.
POUR the cheese sauce over the base of the pastry shell and smooth out the top. Place the cauliflower in the centre and gently press down to immerse it in the sauce. Brush the cauliflower liberally with melted butter and olive oil.
ROAST for 30-35 minutes or until the pastry is crisp and the cauliflower is golden brown.
REMOVE from the oven and allow to cool slightly before removing from the cake tin
TOP with grated parmesan and season with salt and freshly ground black pepper.
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Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
