flowcooking

Curried Cauliflower and Cheese Filo Pie

Golden filo layers wrap a creamy curry cauliflower centre.
Mature cheddar melts through with gentle mustard heat.
Warm, comforting, and perfect for a cosy pie night.

dinner ⏱ 135 min 620 kcal / portion 83.0 g carbs / portion (estimated) vegetarian glutenmilkmustard 🔗 Original source

No ratings yet
🖨 Print
Curried Cauliflower and Cheese Filo Pie
v5 · rb0e705f985 20260727Z1751 3 tbsp olive oil 100 g butter 75 g plain flour 675 ml whole milk 6 pieces filo pastry salt to taste 🔥 preheat the oven to 180°C fan line the tin with baking parchment 🔥 ⏱ 20 min toss the cauliflower with curry powder, half the oil, salt and black pepper and roast until cooked through and lightly coloured 🔥 set the roasted cauliflower aside and turn the oven down to 170°C fan 🍳 ⏱ 1-2 min make the béchamel: melt the butter then whisk in flour and cook until nutty 🌀 slowly add the milk a little at a time, whisking continuously, until smooth 🍳 ⏱ 7 min cook the béchamel, whisking often, until thickened slightly 🍳 off the heat, stir in the garlic, mustard, cheddar and 1/4 teaspoon salt until melted keep the filo sheets under a damp tea towel 🌀 combine the melted butter and remaining oil in a bowl brush filo with butter mixture and line the tin, repeat with all six sheets 🍽 spoon half the béchamel into the base and top with the roasted cauliflower spoon over the remaining béchamel and crimp the filo overhang to make a border with the centre exposed brush the filo border with the remaining butter mixture 🔥 ⏱ 30 min transfer to a baking tray and bake 🔥 ⏱ 20-25 min release the springform ring and return to the oven until golden and bubbling ⏱ 15 min leave to settle 🍳 top with parsley and lemon zest and serve warm Curried Cauliflower Filo Pie 🥧 700 g cauliflower 2 tsp curry powder black pepper to taste 2 pieces garlic clove 1½ tbsp english mustard 150 g mature cheddar 1 tbsp parsley 1½ tsp lemon zest cauliflower, curry powder, black pepper 1½ tbsp 33 g butter plain flour whole milk garlic clove, english mustard, mature cheddar salt 33 g 1½ tbsp half remaining 33 g butter parsley, lemon zest
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. preheat the oven to 180°C fan
  2. line the tin with baking parchment
  3. toss the cauliflower with curry powder, half the oil, salt and black pepper and roast 20 min until cooked through and lightly coloured
  4. set the roasted cauliflower aside and turn the oven down to 170°C fan
  5. make the béchamel: melt the butter then whisk in flour and cook 1–2 min until nutty
  6. slowly add the milk a little at a time, whisking continuously, until smooth
  7. cook the béchamel 7 min, whisking often, until thickened slightly
  8. off the heat, stir in the garlic, mustard, cheddar and 1/4 teaspoon salt until melted
  9. keep the filo sheets under a damp tea towel
  10. combine the melted butter and remaining oil in a bowl
  11. brush filo with butter mixture and line the tin, repeat with all six sheets
  12. spoon half the béchamel into the base and top with the roasted cauliflower
  13. spoon over the remaining béchamel and crimp the filo overhang to make a border with the centre exposed
  14. brush the filo border with the remaining butter mixture
  15. transfer to a baking tray and bake 30 min
  16. release the springform ring and return to the oven for another 20–25 min until golden and bubbling
  17. leave to settle for 15 min
  18. top with parsley and lemon zest and serve warm

Similar recipes