Cauliflower cheese in a pie? I know, insane! And - insanely good! Delicious, amazing, yummmmm! Why has no one ever thought of this twist on a classic before? Okay, maybe they have, but it's only just turned up on my dinner plate.
And really, this is as easy as ... pie. Cook your cauliflower, moosh it up with some cheese and eggs, and encase it in puffed pastry. Isn't anything better wrapped in pastry? You bet. The crisp flakiness is the perfect contrast to the filling, which is creamy and cheesy but not-too-much.
A good shake of nutmeg adds a cosy flavour for the colder winter months, but if I had fresh chives growing in my garden right now (they are dormant for the winter), then their green speckles and freshness would be another nice take on this pie.
Quite simply, I like this and will definitely make it again. A comforting delicious flavour and so easy to make - who wouldn't?
Mum gave this recipe, and I made her write it out how she made it - not how it appeared in her oven's instruction manual. Now you know where I get my tweaking skills from.
- Preheat oven to 180. Line a 20x20 baking dish (I used my trusty hand-me-down pyrex) with one sheet of (frozen and thawing) ready-made puff pastry, and have another sheet close by for the top.
- Steam 300 gms of cauliflower, then give it a mash (I whizzed it in my food processor) and allow to cool. You could also use leftovers.
- In a mixing bowl, combine the cauliflower with 2 eggs, a good half cup of deli ricotta or cottage cheese, and a good cup of grated cheese (I used a strong tasty cheddar; some parmesan would be good too). Add a dash of grated nutmeg and some S&P.
- Add to the pie dish and flatten out lightly. Place the second sheet of pastry on top and crimp the edges together as best you can (which means, don't be too fussy). Wash with a little melted butter or beaten egg and sprinkle with black sesame seeds.
- Bake for 30 to 40 minutes or until a light golden brown colour.