126. Curried Cauliflower and Cheddar Filo Pie

Updated at: Tue, 13 Feb 2024 09:43:55 GMT

Step 1

Put the oven on 180 degrees Celsius to warm up. Toss the cauliflower stems and florets separately in olive oil, as well as some salt and pepper for seasoning, and the curry powder. Toss the apple cider vinegar through the chopped cauliflower leaves. Arrange on seperate oven trays and roast until cooked and tender, about 30 minutes.

Step 2

Make the bechamel by melting the butter in a pot until bubbling, then whisking in the flour. Cook the flour until it doesn’t smell raw any more and smells nutty. Add the milk in small swigs, whisking to avoid lumps and letting it thicken. When all the milk is added, add the garlic. When it has thickened appropriately (it should coat the back of a spoon), turn the heat very low and stir in the cheese and mustard. When incorporated, turn the heat off.

Step 3

Line a cake baking tin with baking paper. Lay the sheets of filo around the tin, overlapping in a circle but with plenty of extra over the sides of the tin. Mix the melted butter and oil, and brush the filo sheets so that they stick and hold together. Then spoon in half of the cheddar bechamel, and then layer the cauliflower, then the leaves, then dollop the remaining bechamel on top. Close the pie by folding the filo over the top, scrunching it a little so it looks rustic. Brush with remaining oil/butter mixture. Cook in the oven for a further 45 minutes or until golden. Serve.

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