Cheesy Curry Cauliflower Pie

This is just simple… some darn amazing comfort food that sometimes needs to be consumed … especially if it wet and dark outside. And it does fall under veggie !!! Taken from Ottolenghi’s great Test Kitchen, such a fabulous book. I serve this with a very crisp green salad and a very simple dressing

Serves 4

1 large cauliflower, cut into bite size florets

2 tsp mild curry powder

3 tbsp olive oil

1 tsp salt

100g unsalted butter, 50g cut into cubes and 50g melted

75g plain flour

657mls whole milk

2 garlic cloves crushed

1 1/2 tbsp English mustard

150g extra mature Cheddar, grated

6 sheets of filo pastry

1 tbsp flat leaf parsley

1 1/2 tsp lemon zest.

Crispy Cos Lettuce

Dressing

1 1/2 tbsp dijon mustard

1 1/2 tbsp red wine vinegar

50 mls sunflower oil

1/2 tbsp freshly chopped chives

Heat the oven 180 fan/Gas 6. Line the bottom of a 23cms springform cake tin with baking parchment.

Put the cauliflower on a baking tray lined with parchment, toss with the curry powder, half the oil, 1/2 tsp salt and a good grind of black pepper, Roast for 20 minutes until lightly golden, leave to rest and turn oven down to 170 fan/Gas 5.

To make the white sauce, pop the cubed butter in a saucepan and melt gently, add the flour and cook for 1-2 minutes. Turn down and slowly add the milk, stirring all the time to avoid lumps until it has all be incorporated and you have a thick, silky sauce. Take off the heat and add the garlic, mustard, cheese and 1/2 tsp of salt. and stir until the cheese has melted.

Keep your filo under a damp tea towel, to prevent them from cracking, add the remaining oil to the melted butter and working with one sheet at a time, brush the exposed side of the sheet with the butter/oil mix and drape it into the prepared cake tin (buttered side up) pushing it gently in to fit the tin. rotating all the time so you have a tin covered with the six sheets, all at different angles.

Spoon half the béchamel into the base of the tin and top with the roasted cauliflower. Spoon the remaining sauce over and then fold all the overhanging filo on the top, scrunching it up, leaving the centre exposed.

Brush the top of the pastry with the remaining of the butter/oil and bake for 30 mins.

Take the pie out and carefully remove the outer sleeve of the tin and replace in the oven for another 20-25 mins to get an all over golden and bubbling pie. Leave to rest for 15 minutes

Make the dressing, mix the mustard and the vinegar together and slowly add the oil to emulsify. Stir in chives season with salt and pepper and dress the lettuce at the last minute.

Slice the pie up, serve with the lettuce and youcan pretend you are on a ski slope.. and marry it up with a crisp white wine and forget the naughtiness for a little bit. xxx