• 1 large (700 g) cauliflowe­r, trimmed and cut into bite-size florets

• 2 tsp mild curry powder

• 3 tbsp olive oil

• 100 g unsalted butter, 50 g cut into roughly 3 cm cubes and 50 g melted • 75 g cake wheat flour

• 675 ml full-cream milk

• 2 garlic cloves, crushed

• 1½ tbsp English mustard

• 150 g mature Cheddar, grated coarsely

• 6 sheets phyllo pastry • salt and black pepper

• 1 tbsp roughly chopped parsley, to serve

• 1½ tsp lemon zest, to serve

1. Preheat the oven to 180°C fan. Line a large baking tray with baking paper. Also line the bottom and sides of a 23 cm springform cake pan with baking paper.

2. Put the cauliflowe­r in the 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.

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 minutes, until thickened slightly. Off the heat, stir in the garlic, mustard, cheese and ¼ tsp salt until the cheese has melted.

4. Keep your phyllo 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; set aside.

5. Working one sheet at a time, brush the exposed side of the phyllo with the butter mixture and drape it (buttered side up) into your prepared springform cake pan, pushing it down gently to fit. Continue in this way with the next phyllo 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 six 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 that it creates a messy ‘scrunched-up’ border around the edges, leaving the centre of the pie exposed.

7. Brush the top of the phyllo border with the remaining butter mixture, then transfer the pan 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 pan and 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.

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