Now you can have your favourite cheesy side… in a pie! Serve up this delicious creamy cauliflower, with a gooey, oozy centre.
It is the perfect vegetarian dinner idea for any occasion.
INGREDIENTS
½ tablespoon olive oil
2 red onions, sliced
2 teaspoons balsamic vinegar
1 teaspoon dark brown sugar
1 teaspoon fresh thyme leaves
600g cauliflower, broken into florets
40g unsalted butter
1 tablespoon flour, plus extra for dusting
300ml milk
100g strong Cheddar, grated
375g (about 3) leeks, trimmed and sliced
2 x 375g packs ready-rolled light puff pastry
1 egg, beaten
METHOD
Preheat the oven to 160°C.
Heat the oil in a frying pan over a medium heat and fry the onions for 8-10 mins until soft. Add the vinegar, sugar and thyme, and continue to cook for 12-15 mins until starting to caramelise.
Meanwhile, cook the cauliflower in a pan of boiling water for 8-10 mins until tender.
Melt 20g butter in a small pan. Stir in the flour and cook, stirring, for 3-4 mins until combined and golden. Add the milk gradually and continue to stir until the sauce thickens. Mix in the cauliflower and 80g of the cheese. Set aside.
Melt 20g butter in another pan and fry the leeks over a low heat until soft.
On a floured work surface, roll out a pastry sheet to a 26cm square. Cut into a 26cm-wide circle and place on a baking sheet. Spoon the onions onto the circle, leaving a 1.5cm border at the edge. Top with the cauliflower cheese, remaining Cheddar, and then the leeks.
Moisten the edge of the pastry with water.
Roll out the other pastry sheet to a 30cm square. Lay over the veg, pressing down to seal the edges. Trim into a circle. Score lines in the pastry with a knife out from the centre. Brush with egg.
Bake for 35-40 mins until golden.
Original Recipe Good Food
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