Ottolenghi’s curried cauliflower cheese filo pie

Ottolenghi’s curried cauliflower cheese filo pie
  • Serves icon Serves 4 generously
  • Time icon Hands-on time 20 min, plus settling. Oven time 1 hour 10-15 min.

Cauliflower cheese gets the Ottolenghi treatment in this delicious recipe for curried cauli-cheese filo pie. Comfort food at its finest.

Recipe from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi (Ebury Press, £25), photograph by Elena Heatherwick

 

Nutrition: per serving

Calories
817kcals
Fat
51.1g (26.6g saturated)
Protein
26.5g
Carbohydrates
60.4g (13.6g sugars)
Fibre
5g
Salt
2.7g
Calories
817kcals
Fat
51.1g (26.6g saturated)
Protein
26.5g
Carbohydrates
60.4g (13.6g sugars)
Fibre
5g
Salt
2.7g

Ingredients

  • 1 large cauliflower, trimmed and cut into bite-size florets (about 700g)
  • 2 tsp mild curry powder
  • 3 tbsp olive oil
  • 1 tsp salt
  • 100g unsalted butter, 50g cut into roughly 3cm cubes and 50g melted
  • 75g plain flour
  • 675ml whole milk
  • 2 garlic cloves, crushed
  • 1½ tbsp English mustard
  • 150g mature cheddar, roughly grated
  • 6 sheets good-quality filo pastry – we use JR Feuilles de Filo)
  • 1 tbsp roughly chopped parsley to serve
  • 1½ tsp lemon zest to serve

You’ll also need

  • 23cm springform cake tin

Method

  1. Heat the oven to 180°C fan/gas 6. Line the bottom and sides of the 23cm springform cake tin with baking parchment.
  2. Put the cauliflower on a large, parchment-lined baking tray and toss with the curry powder, half the oil, ½ tsp salt and a good grind of pepper. Roast for about 20 minutes until cooked through and lightly coloured. Set aside and turn the oven temperature down to 170°C fan/gas 5.
  3. Meanwhile, make the béchamel. Put the cubed butter in a medium saucepan on a medium-high heat and, once melted, whisk in the flour and cook for 1-2 minutes – it should start to smell nutty (like popcorn). Turn the heat down to medium and slowly add the milk a little at a time, whisking continuously to prevent any lumps, until incorporated and the sauce is smooth. Cook, whisking often, for about 7-8 minutes until thickened slightly. Off the heat, stir in the garlic, mustard, cheese and ½ tsp salt until the cheese has melted.
  4. Keep your filo sheets under a damp tea towel to prevent them from drying out. In a bowl, combine the melted butter and the remaining 1½ tbsp oil and keep to one side.
  5. Working one sheet at a time, brush the exposed side of the filo with the butter mixture and drape it into your prepared tin (buttered side up), pushing it down gently to fit. Continue in this way with the next filo sheet, brushing it with butter and then laying it over the bottom sheet, rotating it slightly so the overhang drapes over the sides at a different angle. Do this with all 6 sheets.
  6. Spoon half the béchamel into the base and top with the roasted cauliflower florets. Spoon over the remaining béchamel, then crimp up the overhang so it creates a messy ‘scrunched-up’ border around the edges, leaving the centre of the pie exposed.
  7. Brush the top of the filo border with the remaining butter mixture, then transfer the tin to a baking tray and bake for 30 minutes.
  8. Using a tea towel to help you, carefully release the outer circle of the springform tin, then return the pie to the oven for another 20-25 minutes, or until the sides are nicely coloured and everything is golden and bubbling. Leave to settle for 15 minutes.
  9. Top the pie with the parsley and lemon zest and serve warm.

delicious. tips

  1. Don’t waste it: Wrap leftover filo in cling wrap and store in the fridge for 4-5 days. Use as a light and crispy pie topper or for sweet or savoury cigars.

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