Cauliflower Cheese Pie
Cauliflower cheese grows up and gets a pastry jacket - three cheeses, confit garlic and a whisper of pancetta in a golden gluten-free crust.
Serves: 6
Prep time: 20 minutes
Cook time: 60 minutes
INGREDIENTS
1 cauliflower, cut into florets
500ml chicken stock
2 bay leaves
black pepper, to taste
50g butter
50g gluten-free flour (e.g. Orgran Foods)
500ml milk
5 cloves confit garlic, mashed
salt, to taste
100g mozzarella, grated
100g provolone, grated
100g gruyere, grated
3 sheets gluten-free puff pastry (e.g. Simply Wize)
1 egg, beaten (for egg wash)
50g pancetta, shaved
20g pecorino cheese, grated
METHOD
Simmer the cauliflower florets in the chicken stock with the bay leaves and black pepper until tender - strain and set aside to cool.
In a saucepan, melt the butter over medium heat. Add the gluten-free flour and cook, stirring constantly, until it forms a paste (roux). Gradually add the milk, whisking continuously until the sauce thickens. Add the mashed confit garlic and season with salt and black pepper. Stir in the mozzarella, provolone and gruyere until melted and smooth.
Preheat the oven to 190C fan-forced. Line an oiled 25cm black steel pan with the puff pastry sheets, overlapping them to cover the pan completely. Brush the edges with egg wash and press with a fork to seal.
Place the cooked cauliflower florets into the pastry-lined pan. Pour the cheese sauce over the cauliflower. Add a few shaves of pancetta on top. Fold the pastry edges over the filling, creating a rustic edge. Brush the entire pie with egg wash, then sprinkle with the pecorino and black pepper.
Bake for 30-40 minutes, or until the pie is bubbling and golden brown.
Let the pie sit for at least 15 minutes before serving to allow it to set.
HINTS
To make confit garlic, slowly cook garlic cloves in olive oil over low heat until they are soft and golden.
Ensure the puff pastry is cold when lining the pan to prevent it from becoming too soft and difficult to work with.
Serve the pie with a tangy butter-leaf salad to complement the rich flavours.
NUTRITION (per recipe total, serves 6 - guide only):
Energy: approximately 18950kJ (4535 calories)
Protein: 115g
Fat: 275g
Saturated fat: 145g
Carbohydrates: 300g
Sugars: 30g
Fibre: 15g
Sodium: 5500mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.