Filo pie: Cauliflower, cheese, and molten-gold results
“This dish was once described as ‘moltenhot-cheese-lava and we think that’s pretty fitting,” said Noor Murad and Yotam Ottolenghi in Ottolenghi Test Kitchen: Shelf Love (Clarkson Potter). It could be the ultimate comfort food: “cauliflower cheese, but make it pie.”
This is a great way to use that filo in your freezer to create a dramatic dish. Don’t be afraid to try different cheeses—or to add some chile heat.
Recipe of the week
Curried cauliflower cheese filo pie
1 large cauliflower, cut into bite-size florets 2 tsp mild curry powder
3 tbsp olive oil, separated
Salt and black pepper
7 tbsp butter, evenly divided, each half cut into roughly 1-inch cubes
½ cup plus 2 tbsp all-purpose flour 2¾ cups plus 2 tbsp whole milk
2 garlic cloves, minced
1½ tbsp English mustard
11⁄3 cups coarsely grated mature cheddar 6 sheets of good-quality filo pastry
1 tbsp roughly chopped parsley, to serve 1½ tsp lemon zest, to serve
Preheat oven to 400. Line bottom and sides of a 9-inch springform cake pan with parchment paper.
Put cauliflower on a large, parchment-lined baking sheet and toss with curry powder, 1½ tbsp oil, ½ tsp salt, and a good grind of pepper. Roast for about 20 minutes, until cooked through and lightly colored. Set aside and lower oven temperature to 375.
Meanwhile, make the béchamel. Put half the butter cubes into a saucepan over mediumhigh heat; once melted, whisk in flour and cook 1 to 2 minutes—it should start to smell nutty. Reduce heat to medium and add milk, a little at a time, until incorporated, whisking continuously to prevent lumps. Cook, whisking often, for about 7 minutes, until thickened slightly. Off the heat, stir in garlic, mustard, cheese, and ¼ tsp salt; continue stirring until cheese has melted.
Lay filo sheets under a damp kitchen towel to prevent them from drying out. Melt remaining butter cubes. Put in a bowl, stir in 1½ tbsp oil, and set aside.
Working with one sheet at a time, brush exposed side of filo with butter mixture and drape it into prepared pan (buttered side up), pushing it down gently to fit. Continue in this way with next filo sheet, brushing it with butter and then laying it over bottom sheet, rotating it slightly so the overhang drapes over the sides at a different angle. Do this with all six sheets.
Spoon half the béchamel into the base and top with roasted cauliflower florets. Spoon in remaining béchamel, then crimp up overhang so that it creates a scrunched-up edge. Brush top of exposed filo with remaining butter mixture, then transfer pan to a baking sheet and bake for 30 minutes.
Using a kitchen towel to help you, release outer circle of the springform pan, then return pie to oven for another 20 to 25 minutes, until sides are nicely colored and everything is golden and bubbling. Let settle for 15 minutes, then top pie with parsley and lemon zest. Serves 4, generously.