Super-easy cauli-cheese pie
Woolies’ frozen puff pastry is a lifesaver for this quick, vegetarian cauliflower pie. The filling doesn’t take long to make at all, but if you’d like to get ahead, make it in advance and chill until you’re ready to bake – remember to bring it to room temperature first. You can also thaw the pastry in the fridge the night before. If you really don’t have time to make the cheese sauce, use Woolies’ readymade sauce.
Serves 6
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 40 minutes
milk 3 cups
onion ½
cloves 3
ground nutmeg 1t
bay leaf 1
butter 60 g
flour 60 g
Gruyère 200 g, finely grated
English mustard 2t
sea salt and freshly ground black pepper, to taste
cauliflower 1 head, broken into small florets
extra virgin olive oil 1T
Woolworths all-butter puff pastry 250 g, thawed and cut into strips
free-range egg 1, beaten
1 Preheat the oven to 200°C. Heat the milk, onion, cloves, nutmeg and bay leaf in a saucepan over a medium heat, then simmer for 5 minutes. Remove from the heat and allow to infuse for 10 minutes, then strain the milk and discard the onion, cloves and bay leaf.
2 Melt the butter in a large saucepan over a medium heat, then add the flour and cook, whisking, for 2 minutes.
3 Gradually add the milk, stirring to prevent lumps from forming. Cook for a further 5 minutes, stirring, until thick.
4 Remove the white sauce from the heat and add the cheese and mustard. Fold through until the cheese has melted, then season to taste.
5 Sauté the cauliflower in the olive oil over a medium to high heat for 5 minutes, or until golden brown. Add the cauliflower to the cheese mixture, then pour into a baking dish.
6 Twist the puff pastry strips, then place over the pie filling, securing the edges with beaten egg.
7 Brush the top of the pastry with egg, then bake for 20–25 minutes, or until golden.
Cook’s note: This is a great way to use puff pastry off-cuts.