Cauliflower cheese pithivier
Prep time 5 mins Cook time 1 hr 5 mins Serves 8
INGREDIENTS
● ½ tbsp olive oil ● 2 red onions, sliced ● 2 tsp balsamic vinegar ● 1 tsp dark brown sugar ● 1 tsp fresh thyme leaves ● 600g cauliflower, broken into florets ● 40g unsalted butter ● 1 tbsp 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
1 Heat the oil in a frying pan over a medium heat and fry the onions for 8-10 minutes until soft. Add the vinegar, sugar and thyme, and cook for 12-15 minutes until starting to caramelise. Meanwhile, cook the caulifower in a pan of boiling water for 8-10 minutes until tender.
2 To make the cheese sauce, melt 20g butter in a small pan. Stir in the flour and cook, stirring, for 3-4 minutes until combined and golden. Add the milk gradually, stirring until the sauce thickens. Mix in the cauliflower and 80g of the cheese. Set aside.
3 Melt 20g butter in another pan and fry the sliced leeks over a low heat until soft.
4 Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. On a floured work surface, roll out a pastry sheet to a 26cm square. Cut into a 26cmwide circle and place on a greased baking sheet.
5 Spoon the onions onto the circle, leaving a 1.5cm border at the edge. Top with the cauliflower cheese, remaining Cheddar, and leeks. Moisten the edge of the pastry with water.
6 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, starting in the centre and working outwards. Brush the top with beaten egg and bake for 35-40 minutes until golden.
Cook’s tip To make ahead and freeze, prepare the pithivier without brushing with egg, then wrap in nonstick baking paper and foil. To reheat, remove from the freezer, unwrap and defrost in the fridge overnight. Brush with egg and bake as in step 6. Once reheated from frozen, eat on the same day – do not reheat a second time.