Curried Cauliflower and Cheese Filo Pie

dinner · ⏱ 135 min · 4 portions · 83.0 g carbs / portion · vegetarian · allergens: gluten, milk, mustard

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
http://flowcooking.food/en-us/recipe/749/curried-cauliflower-and-cheese-filo-pie/