Curried cauliflower cheese filo pie

 

Yotam Ottolenghi’s curried cauliflower cheese filo pie.

This dish was born out of a fridge raid: a head of cauliflower that really needed using up and a family of four who really needed cheering up. The result: a pie described as “molten cheese lava” and happy bellies all around.

Prep 20 min
Cook 1 hr 45 min
Serves 4, generously

1 large head cauliflower, trimmed and cut into bite-sized florets (700g net weight)
2 tsp mild curry powder
3 tbsp olive oil
Salt and black pepper
100g unsalted butter, half cut into roughly 3cm cubes, the other half melted
75g plain flour
675ml whole milk
2 garlic cloves, peeled and crushed
1½ tbsp English mustard
150g mature cheddar, roughly grated
6 sheets feuilles de filo
1 tbsp parsley, roughly chopped
1½ tsp lemon zest

Heat the oven to 200C (180C fan)/390F/gas 6. Line the base and sides of a 23cm spring-form cake tin with greaseproof paper.

Lay the cauliflower on a large oven tray lined with baking paper, scatter over the curry powder, half the oil, half a teaspoon of salt and a good grind of pepper, and toss to coat. Roast for about 20 minutes, until cooked through and lightly coloured, then remove and set aside. Turn down the oven to 190C (170C fan)/375F/gas 5.

Meanwhile, make the bechamel. Put the cubed butter in a medium saucepan on a medium-high heat and, once melted, whisk in the flour and cook for a minute or two, until it starts to smell nutty, like popcorn. Turn down the heat to medium and add the milk a little at a time, whisking to prevent lumps, until all the milk has been incorporated and the sauce is smooth. Cook, whisking often, for about seven minutes, until thickened slightly, then turn off the heat and add the garlic, mustard, cheese and a quarter-teaspoon of salt, and stir until the cheese has melted.

Cover the filo sheets with a sheet of damp kitchen towel, so they don’t dry out. In a bowl, combine the melted butter and remaining tablespoon and a half of oil. Working with one filo sheet at a time, lay the pastry on a board, brush the top all over with the melted butter mixture, then drape the filo buttered side up into the lined tin, pushing it down gently to fit and leaving an overhang. Repeat with the remaining filo sheets, each time rotating the tin slightly so the overhang drapes over the sides at a different angle.

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Spoon half the bechamel into the filo case and top with the cauliflower florets, spreading them out evenly. Spoon over the remaining bechamel, then scrunch up the pastry overhang so it creates a messy border around the edges while leaving some of the filling exposed. Brush the top of the filo with the remaining butter mixture, lift the tin on to an oven tray and bake for 30 minutes.

Using a tea towel to help you, carefully release the outer circle of the spring-form tin and return the pie to the oven for another 25 minutes, until the sides are nicely coloured and everything is golden and bubbling. Leave to rest and set for at least 15 minutes, top with the parsley and lemon zest, and serve warm.