Ingredients (serving 3-4 people)
- 1 large cauliflower
- 1 packet of filo pastry* (about 5 leaves is one packet, but use more if you have a bigger pan)
- 200 g crème fraiche
- 150 g cheddar cheese (or other stronger cheese such as (extra) belegen or old)
- Handful of walnuts (optional)
- 2 TBS curry powder
- 1 TS garlic powder
- Salt & pepper
(also a cakepan for the pie)
*You could use puff pastry too, but it has to be pre-baked.
- Preheat the oven on 200 degrees Celsius.
- Cut the cauliflower and put it on a baking tray with the oil, curry, garlic, salt and a generous amount of black pepper. Mix through so the cauliflower is completely covered.
- Bake the cauliflower for about 25-30 minutes, until it is fully cooked. Halfway through you could add walnuts to roast them too. In the meantime, thaw the filo pastry and
- Prepare the pan with some baking paper and grease the sides. Cover the pan in filo pastry, make sure the layers don’t completely overlap. You could add some oil in between the layers for extra crispy layering. Can very much recommend it.
- *If you use puff pastry, cover the pan with it. Use a fork to prick some holes in the bottom and pre-bake for about 5-10 minutes in a 180-200 degrees Celsius conventional oven.
- Combine the roasted cauliflower and walnuts with crème fraiche and the cheese and fill the pastry. Add some more oil on top for extra crispiness. Close the pastry off and bake it until it is nice and golden. About 20-30 minutes.
Original recipe from Shelf Love - Ottolenghi Test Kitchen book, but can also be found here: