Cauliflower cheese pie
Ready in 1 hour 10 minutes
1 large head of cauliflower, broken into florets
1 tbsp olive oil
50g plain flour
1 tsp Dijon mustard
100g mature Cheddar, grated
50g Gruyère, grated
8 sheets filo pastry
1 Preheat the oven to 200 ̊C/180 ̊C fan/gas 6. Line the sides and base of a 23cm springform cake tin with parchment. Place the cauliflower in a roasting tin, season very well, drizzle over the oil and toss to combine. Roast for 20 minutes until just tender. Reduce the oven to 190 ̊C/170 ̊C fan/gas 5.
2 Place half the butter in a saucepan and heat until melted, add the flour and stir and cook for 2 minutes. Remove from the heat and whisk in the milk. Stir until thickened and smooth. Add the Dijon, both the cheeses, reserving a little Cheddar for the top, and season to taste.
3 Melt the remaining butter and set to one side. Lay a sheet of filo in the tin with its edges hanging over the side. Brush liberally with butter. Lay another sheet on top at an angle, butter and repeat until you have used all the pastry sheets.
4 Scatter the cauliflower on to the pastry and pour the cheese sauce over. Scrunch the filo around the tin to create a messy edge. Brush with butter, scatter with the reserved cheese and bake for 25-30 minutes until crisp and golden. Allow to stand for 10 minutes before slicing.