Cauliflower pie
Savoury, comforting cheesy goodness. This cauliflower pie is the perfect dish to eat when you want some comfort food.
Equipment
- A round pie dish of 22 cm or a pie or baking dish that can hold about 1,5 liters.
Ingredients
Pastry
- 200 gr flour plain
- 100 gr butter
- 1/2 tsp salt
- 2 tbsp water
Filling
- 1 head cauliflower
- 300 ml milk
- 3 medium eggs
- 125 gr cheese any chedder you like to eat
- 25 gr butter
- 25 gr flour plain
- 1 stock cube
- 1/4 tsp nutmeg optional
- salt and pepper to taste
Instructions
- Preheat the oven to 200 C
Pastry
- Into a bowl mix the flour with the salt, then rub in the butter until it resembles breadcrumbs.
- At in the water a tablespoon at a time until it forms a ball of dough.
- Let rest covered in the fridge for 20 minutes.
- roll out and cover a pie dish that is greased and floured.
Filling
- Wash and cut the cauliflower into florets, then cook in some boiling water for 5 to 7 minutes or until just tender.
- To make a roux, melt the butter in a saucepan on medium heat and then add in the flour. Keep stirring the flour and butter mixture for about 2 to 3 minutes or turns slightly brown.
- Crumble the stock cube into the pan and slowly add the milk while you keep stirring to make the bechamel. Add it slowly so that no lumps form.
- Once all the milk is mixed in, keep stirring and leave to simmer for a couple of minutes. After that leave to cool for a bit while you grate the cheese.
- Once the cheese is grated and the bechamel sauce has cooled a bit. Add in the spices, eggs and cheese and mix well.
- Mix the cauliflower with the sauce so that everything is covered, then transfer into the dough lined pie dish.
- Bake in a preheated oven for 40 to 45 minutes or until the sauce has set and the top is golden brown.