Cauliflower Cheese Pie

Name: Cauliflower Cheese Pie
Total time: 1 h 44 min
Yield: 4 servings
Cuisine: british
Ingredients: 335 g Plain flour; 1 pinch Salt; 165 g Unsalted butter; 1 piece Egg yolks; 3 tbsp Cold water; 1,500 ml Cold water; 1 tsp Salt; 40 g Unsalted butter; 40 g Plain flour; 400 ml Whole milk; 120 g Mature cheddar, grated; 40 g Parmesan, finely grated; 1 tsp Dijon mustard; 0.25 tsp Nutmeg; 0.5 tsp Salt; 0.25 tsp Ground black pepper; 2 piece Egg; 700 g Cauliflower; 1 piece Egg; 30 g Mature cheddar, grated, for the top; 10 g Plain flour, for dusting

1 hr 44 min · 48 min active · makes ~3.6 l · Easy

A savory pie with cauliflower and mature cheddar in a buttered pastry crust, bound with a Dijon mustard and Parmesan sauce.

See more →

Cauliflower Cheese Pie

A savory pie with cauliflower and mature cheddar in a buttered pastry crust, bound with a Dijon mustard and Parmesan sauce.

See more →

TOTAL TIME

1 hr 44 min

ACTIVE TIME

48 min

QUANTITY

~3.6 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/13

Tools0/18

Ingredients

0/13 gathered · 4 servings

385g

as needed

205g

1piece

1,545ml

400ml

grated150g

finely grated40g

1tsp

0.25tsp

3piece

700g

#	Quantity	Notes	State
1	385g	—	—
2	as needed	—	—
3	205g	—	—
4	1piece	—	—
5	1,545ml	—	—
6	400ml	—	—
7	150g	grated	—
8	40g	finely grated	—
9	1tsp	—	—
10	0.25tsp	—	—
11	0.25tsp	—	—
12	3piece	—	—
13	700g	—	—

Tools

20 items

Serveware

1 item

Procedure

59 steps

1 of 59

Weigh the plain flour into a large mixing bowl.

Plain flour · 335 g

⏱ 30s

ResultPlain flour

2 of 59

Add a pinch of salt to the flour.

Salt · 1 pinch

⏱ 15s

ResultPlain flour and salt

3 of 59

Add the cold unsalted butter, cut into small cubes, to the flour and salt.

Unsalted butter · 165 g

⏱ 30s

ResultPlain flour and salt and unsalted butter

4 of 59

Rub the butter into the flour and salt with your fingertips, lifting and crumbling the mixture until it resembles fine breadcrumbs.

⏱ 3 min

ResultBreadcrumb pastry mixture

5 of 59

Add the egg yolk to the breadcrumb mixture.

Egg yolks · 1 piece

⏱ 15s

ResultBreadcrumb pastry mixture and egg yolks

6 of 59

Drizzle the cold water over the mixture.

Cold water · 3 tbsp

⏱ 15s

ResultBreadcrumb pastry mixture and egg yolks and cold water

7 of 59

Mix everything together with your hands until the dough just comes together into a smooth ball, being careful not to overwork it.

⏱ 1 min

ResultShortcrust pastry dough

8 of 59

Divide the dough into two equal portions and flatten each into a disc.

⏱ 1 min

ResultShaped dough disc

9 of 59

Wrap each disc tightly in cling film.

⏱ 1 min

10 of 59

Place the mixing bowl with the wrapped dough discs in the refrigerator.

⏱ 10s

ResultShaped dough disc

11 of 59

Refrigerate the wrapped dough discs for at least 30 minutes until firm.

⏱ 30 min

ResultChilled pastry dough

12 of 59

Remove the chilled pastry dough from the refrigerator.

⏱ 10s

ResultChilled pastry doughused in step 41

13 of 59

Pour enough cold water into the large saucepan to generously cover the cauliflower.

Cold water · 1,500 ml

⏱ 30s

ResultCold water

14 of 59

Add salt to the water.

Salt · 1 tsp

⏱ 15s

ResultCold water and salt

15 of 59

Bring the salted water to a rolling boil over high heat.

⏱ 8 min

ResultBoiling salted water

16 of 59

Add the unsalted butter to a medium saucepan over medium heat.

Unsalted butter · 40 g

⏱ 15s

ResultUnsalted butter

17 of 59

Melt the butter gently, swirling the pan until it is fully liquid and just beginning to foam.

⏱ 2 min

ResultMelted butter

18 of 59

Add the plain flour to the melted butter all at once.

Plain flour · 40 g

⏱ 15s

ResultUncooked roux

19 of 59

Stir the butter and flour together vigorously over medium heat for about 2 minutes until the mixture forms a smooth paste and smells biscuity.

⏱ 2 min

ResultPale roux

20 of 59

Pour the whole milk into the roux in a steady stream, stirring constantly to avoid lumps.

Whole milk · 400 ml

⏱ 30s

ResultPale roux and whole milk

21 of 59

Whisk the milk and roux together over medium heat until the sauce is completely smooth with no lumps.

⏱ 2 min

ResultSmooth béchamel sauce

22 of 59

Reduce the heat and simmer the sauce gently, stirring frequently, for about 5 minutes until it is thick enough to coat the back of a spoon.

⏱ 5 min

ResultThickened béchamel

23 of 59

Add 120 g of the grated mature cheddar (reserving the remaining 30 g for the topping) to the thickened béchamel and stir until fully melted and incorporated.

Mature cheddar · 120 g

⏱ 1 min

ResultThickened béchamel and mature cheddar

24 of 59

Add the grated Parmesan and stir until the sauce is smooth and glossy.

Parmesan · 40 g

⏱ 1 min

ResultDouble-cheese sauce

25 of 59

Stir in the Dijon mustard until evenly combined.

Dijon mustard · 1 tsp

⏱ 30s

ResultSeasoned cheese sauce

26 of 59

Grate in the nutmeg and stir through.

Nutmeg · 0.25 tsp

⏱ 30s

ResultWarm cheese sauce base

27 of 59

Season the sauce with salt.

Salt · 0.5 tsp

⏱ 30s

ResultWarm cheese sauce base and salt

28 of 59

Add the black pepper and stir to combine.

Ground black pepper · 0.25 tsp

⏱ 30s

ResultWarm cheese sauce base and salt and ground black pepper

29 of 59

Set the cheese sauce aside to cool for about 5 minutes, stirring occasionally to stop a skin forming, until it is warm rather than hot, so the eggs will not set when they go in.

⏱ 5 min

ResultCooled cheese sauce

30 of 59

Crack the eggs into a small bowl.

Egg · 2 piece

⏱ 30s

ResultEgg

31 of 59

Whisk the eggs together until smooth and uniform.

⏱ 1 min

ResultBeaten Eggs

32 of 59

Pour the beaten eggs into the cooled cheese sauce.

Beaten Eggs · step 31

⏱ 30s

ResultBeaten eggs and cooled cheese sauce

33 of 59

Whisk the eggs into the cheese sauce until fully incorporated and the mixture is smooth.

⏱ 1 min

ResultEnriched cheese sauce

34 of 59

Break the cauliflower into florets and rinse them thoroughly under cold running water.

Cauliflower · 700 g

⏱ 30s

ResultRinsed cauliflower

35 of 59

Add the rinsed cauliflower florets to the boiling salted water.

Rinsed cauliflower · step 34

⏱ 30s

ResultBoiling salted water and rinsed cauliflower

36 of 59

Blanch the cauliflower in the boiling water for 4 minutes until just tender but still holding its shape.

⏱ 4 min

ResultBlanched cauliflower

37 of 59

Drain the cauliflower through a colander, shaking it to remove as much water as possible.

Blanched cauliflower · step 36

⏱ 1 min

ResultDrained cauliflower

38 of 59

Leave the cauliflower to steam-dry in the colander for 5 minutes so it is as dry as possible before adding to the sauce.

⏱ 5 min

ResultSteam-dried cauliflower

39 of 59

Gently fold the steam-dried cauliflower into the enriched cheese sauce until every floret is well coated.

Steam-dried cauliflower · step 38

⏱ 1 min

ResultCauliflower cheese fillingused in step 45

40 of 59

Preheat the oven to 200 °C.

200°C

⏱ 10 min

41 of 59

Transfer the chilled pastry dough discs to a lightly floured kitchen counter.

Plain flour · 10 gChilled pastry dough · step 12

⏱ 1 min

ResultChilled pastry dough

42 of 59

Separate the two pastry discs and lightly flour your work surface in preparation for rolling.

⏱ 1 min

ResultTwo pastry portions

43 of 59

Roll the first pastry disc out on the floured surface until it is large enough to line a 23 cm pie dish with a little overhang.

⏱ 2 min

ResultRolled pastry base

44 of 59

Carefully drape the rolled pastry over the pie dish and gently press it into the base and sides, leaving the overhang in place.

⏱ 2 min

45 of 59

Spoon the cauliflower cheese filling into the pastry-lined pie dish, spreading it into an even layer.

Cauliflower cheese filling · step 39

⏱ 2 min

ResultCauliflower cheese filling

46 of 59

Roll the second pastry disc out on the floured surface until it is large enough to cover the top of the pie.

⏱ 2 min

ResultRolled pastry lid

47 of 59

Lift the rolled pastry lid over the filled pie dish and lay it over the filling.

Rolled pastry lid · step 46

⏱ 1 min

ResultRolled pastry lid and cauliflower cheese filling

48 of 59

Press the edges of the lid and base together firmly all around the rim to seal.

⏱ 1 min

ResultPastry-covered pie

49 of 59

Trim the excess pastry from the edges using a sharp knife, cutting flush with the rim of the dish.

⏱ 1 min

ResultTrimmed pie

50 of 59

Crimp the edges of the pastry all around the rim by pressing with your thumb and forefinger to create a decorative seal.

⏱ 1 min

ResultCrimped pie

51 of 59

Cut 3 or 4 small slits in the centre of the pastry lid with a sharp knife to allow steam to escape during baking.

⏱ 1 min

ResultVented pie

52 of 59

Crack the egg into a small bowl for the egg wash.

Egg · 1 piece

⏱ 15s

ResultEgg

53 of 59

Whisk the egg until smooth and uniform.

⏱ 20s

ResultBeaten Eggs

54 of 59

Brush the top of the pastry all over with the egg wash, taking care not to let it drip down the sides and stick to the dish.

Beaten Eggs · step 53

⏱ 1 min

ResultEgg-washed pie

55 of 59

Scatter the reserved grated mature cheddar evenly over the egg-washed pastry lid.

Mature cheddar · 30 g

⏱ 1 min

ResultTopped pie

56 of 59

Place the pie dish in the oven.

⏱ 15s

ResultTopped pie

57 of 59

Bake for 38 minutes until the pastry is deep golden and the filling is bubbling at the vents.

200°C

⏱ 38 min

ResultBaked pie

58 of 59

Remove the pie from the oven using oven gloves and set it on a heatproof surface.

⏱ 15s

ResultBaked pie

59 of 59

Leave the pie to rest in the dish for 5 minutes before serving so the filling settles.

⏱ 5 min

ResultRested baked pie

Total Time1 hr 44 min

#	Product	Tool	Action
1	335 g		Weigh the plain flour into a large mixing bowl.⏱ 30sResultPlain flour
2	1 pinch		Add a pinch of salt to the flour.⏱ 15sResultPlain flour and salt
3	165 g		Add the cold unsalted butter, cut into small cubes, to the flour and salt.⏱ 30sResultPlain flour and salt and unsalted butter
4	—		Rub the butter into the flour and salt with your fingertips, lifting and crumbling the mixture until it resembles fine breadcrumbs.⏱ 3 minResultBreadcrumb pastry mixture
5	1 piece		Add the egg yolk to the breadcrumb mixture.⏱ 15sResultBreadcrumb pastry mixture and egg yolks
6	3 tbsp		Drizzle the cold water over the mixture.⏱ 15sResultBreadcrumb pastry mixture and egg yolks and cold water
7	—		Mix everything together with your hands until the dough just comes together into a smooth ball, being careful not to overwork it.⏱ 1 minResultShortcrust pastry dough
8	—		Divide the dough into two equal portions and flatten each into a disc.⏱ 1 minResultShaped dough disc
9	—		Wrap each disc tightly in cling film.⏱ 1 min
10	—		Place the mixing bowl with the wrapped dough discs in the refrigerator.⏱ 10sResultShaped dough disc
11	—		Refrigerate the wrapped dough discs for at least 30 minutes until firm.⏱ 30 minResultChilled pastry dough
12	—		Remove the chilled pastry dough from the refrigerator.⏱ 10sResultChilled pastry doughused in step 41
13	1,500 ml		Pour enough cold water into the large saucepan to generously cover the cauliflower.⏱ 30sResultCold water
14	1 tsp		Add salt to the water.⏱ 15sResultCold water and salt
15	—		Bring the salted water to a rolling boil over high heat.⏱ 8 minResultBoiling salted water
16	40 g		Add the unsalted butter to a medium saucepan over medium heat.⏱ 15sResultUnsalted butter
17	—		Melt the butter gently, swirling the pan until it is fully liquid and just beginning to foam.⏱ 2 minResultMelted butter
18	40 g		Add the plain flour to the melted butter all at once.⏱ 15sResultUncooked roux
19	—		Stir the butter and flour together vigorously over medium heat for about 2 minutes until the mixture forms a smooth paste and smells biscuity.⏱ 2 minResultPale roux
20	400 ml		Pour the whole milk into the roux in a steady stream, stirring constantly to avoid lumps.⏱ 30sResultPale roux and whole milk
21	—		Whisk the milk and roux together over medium heat until the sauce is completely smooth with no lumps.⏱ 2 minResultSmooth béchamel sauce
22	—		Reduce the heat and simmer the sauce gently, stirring frequently, for about 5 minutes until it is thick enough to coat the back of a spoon.⏱ 5 minResultThickened béchamel
23	120 g		Add 120 g of the grated mature cheddar (reserving the remaining 30 g for the topping) to the thickened béchamel and stir until fully melted and incorporated.⏱ 1 minResultThickened béchamel and mature cheddar
24	40 g		Add the grated Parmesan and stir until the sauce is smooth and glossy.⏱ 1 minResultDouble-cheese sauce
25	1 tsp		Stir in the Dijon mustard until evenly combined.⏱ 30sResultSeasoned cheese sauce
26	0.25 tsp		Grate in the nutmeg and stir through.⏱ 30sResultWarm cheese sauce base
27	0.5 tsp		Season the sauce with salt.⏱ 30sResultWarm cheese sauce base and salt
28	0.25 tsp		Add the black pepper and stir to combine.⏱ 30sResultWarm cheese sauce base and salt and ground black pepper
29	—		Set the cheese sauce aside to cool for about 5 minutes, stirring occasionally to stop a skin forming, until it is warm rather than hot, so the eggs will not set when they go in.⏱ 5 minResultCooled cheese sauce
30	2 piece		Crack the eggs into a small bowl.⏱ 30sResultEgg
31	—		Whisk the eggs together until smooth and uniform.⏱ 1 minResultBeaten Eggs
32	Beaten Eggsstep 31		Pour the beaten eggs into the cooled cheese sauce.⏱ 30sResultBeaten eggs and cooled cheese sauce
33	—		Whisk the eggs into the cheese sauce until fully incorporated and the mixture is smooth.⏱ 1 minResultEnriched cheese sauce
34	700 g		Break the cauliflower into florets and rinse them thoroughly under cold running water.⏱ 30sResultRinsed cauliflower
35	Rinsed cauliflowerstep 34		Add the rinsed cauliflower florets to the boiling salted water.⏱ 30sResultBoiling salted water and rinsed cauliflower
36	—		Blanch the cauliflower in the boiling water for 4 minutes until just tender but still holding its shape.⏱ 4 minResultBlanched cauliflower
37	Blanched cauliflowerstep 36		Drain the cauliflower through a colander, shaking it to remove as much water as possible.⏱ 1 minResultDrained cauliflower
38	—		Leave the cauliflower to steam-dry in the colander for 5 minutes so it is as dry as possible before adding to the sauce.⏱ 5 minResultSteam-dried cauliflower
39	Steam-dried cauliflowerstep 38		Gently fold the steam-dried cauliflower into the enriched cheese sauce until every floret is well coated.⏱ 1 minResultCauliflower cheese fillingused in step 45
40	—	200°C	Preheat the oven to 200 °C.⏱ 10 min
41	10 g		Transfer the chilled pastry dough discs to a lightly floured kitchen counter.⏱ 1 minResultChilled pastry dough
41	Chilled pastry doughstep 12
42	—		Separate the two pastry discs and lightly flour your work surface in preparation for rolling.⏱ 1 minResultTwo pastry portions
43	—		Roll the first pastry disc out on the floured surface until it is large enough to line a 23 cm pie dish with a little overhang.⏱ 2 minResultRolled pastry base
44	—		Carefully drape the rolled pastry over the pie dish and gently press it into the base and sides, leaving the overhang in place.⏱ 2 min
45	Cauliflower cheese fillingstep 39		Spoon the cauliflower cheese filling into the pastry-lined pie dish, spreading it into an even layer.⏱ 2 minResultCauliflower cheese filling
46	—		Roll the second pastry disc out on the floured surface until it is large enough to cover the top of the pie.⏱ 2 minResultRolled pastry lid
47	Rolled pastry lidstep 46		Lift the rolled pastry lid over the filled pie dish and lay it over the filling.⏱ 1 minResultRolled pastry lid and cauliflower cheese filling
48	—		Press the edges of the lid and base together firmly all around the rim to seal.⏱ 1 minResultPastry-covered pie
49	—		Trim the excess pastry from the edges using a sharp knife, cutting flush with the rim of the dish.⏱ 1 minResultTrimmed pie
50	—		Crimp the edges of the pastry all around the rim by pressing with your thumb and forefinger to create a decorative seal.⏱ 1 minResultCrimped pie
51	—		Cut 3 or 4 small slits in the centre of the pastry lid with a sharp knife to allow steam to escape during baking.⏱ 1 minResultVented pie
52	1 piece		Crack the egg into a small bowl for the egg wash.⏱ 15sResultEgg
53	—		Whisk the egg until smooth and uniform.⏱ 20sResultBeaten Eggs
54	Beaten Eggsstep 53		Brush the top of the pastry all over with the egg wash, taking care not to let it drip down the sides and stick to the dish.⏱ 1 minResultEgg-washed pie
55	30 g		Scatter the reserved grated mature cheddar evenly over the egg-washed pastry lid.⏱ 1 minResultTopped pie
56	—		Place the pie dish in the oven.⏱ 15sResultTopped pie
57	—	200°C	Bake for 38 minutes until the pastry is deep golden and the filling is bubbling at the vents.⏱ 38 minResultBaked pie
58	—		Remove the pie from the oven using oven gloves and set it on a heatproof surface.⏱ 15sResultBaked pie
59	—		Leave the pie to rest in the dish for 5 minutes before serving so the filling settles.⏱ 5 minResultRested baked pie
Total Time			1 hr 44 min

Serving

Cut the pie into wedges and serve each portion on a warm dinner plate.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,085kcal
	35g
	66g
	40g
	89g
	9g
	6g
	888mg

Ingredients0/13

Tools0/18

Recipe

Cauliflower Cheese Pie

A savory pie with cauliflower and mature cheddar in a buttered pastry crust, bound with a Dijon mustard and Parmesan sauce.

What you’ll doYou will make a pastry case by rubbing cold butter into flour, chill it, then prepare a cheese sauce enriched with egg and fold in blanched cauliflower. You will line a pie dish with one pastry disc, fill it, top with the second disc, seal and brush with egg wash, then bake until the pastry is deep golden and the filling bubbles at the vents.

Serves4

Total1 hr 44 min

LevelMedium

Ingredients

Plain flour385 g
Saltas needed
Unsalted butter205 g
Egg yolks1 piece
Cold water1,545 ml
Whole milk400 ml
Mature cheddar, grated150 g
Parmesan, finely grated40 g
Dijon mustard1 tsp
Nutmeg0.25 tsp
Ground black pepper0.25 tsp
Egg3 piece
Cauliflower700 g

Tools

Kitchen counterPie dishLarge saucepanRolling pinEggs bowl (small bowl)Small bowl 2 (small bowl)Large mixing bowlOvenPastry brushChef's knifeCling filmWhiskWooden spoonDinner plateRefrigeratorColanderBaking paperMedium saucepanOven gloveFork

Method

Weigh the plain flour into a large mixing bowl.

30sLarge mixing bowlPlain flour · 335 g

Add a pinch of salt to the flour.

15sLarge mixing bowlSalt · 1 pinch

Add the cold unsalted butter, cut into small cubes, to the flour and salt.

30sLarge mixing bowlUnsalted butter · 165 g

Rub the butter into the flour and salt with your fingertips, lifting and crumbling the mixture until it resembles fine breadcrumbs.

3 minLarge mixing bowl

Add the egg yolk to the breadcrumb mixture.

15sLarge mixing bowlEgg yolks · 1 piece

Drizzle the cold water over the mixture.

15sLarge mixing bowlCold water · 3 tbsp

Mix everything together with your hands until the dough just comes together into a smooth ball, being careful not to overwork it.

1 minLarge mixing bowl

Divide the dough into two equal portions and flatten each into a disc.

1 minLarge mixing bowl

Wrap each disc tightly in cling film.

1 minLarge mixing bowl, Cling film

Place the mixing bowl with the wrapped dough discs in the refrigerator.

10sLarge mixing bowl, Refrigerator

Refrigerate the wrapped dough discs for at least 30 minutes until firm.

30 minLarge mixing bowl

Remove the chilled pastry dough from the refrigerator.

Result · Chilled pastry dough · used in step 41

10sLarge mixing bowl, Refrigerator

Pour enough cold water into the large saucepan to generously cover the cauliflower.

30sLarge saucepanCold water · 1,500 ml

Add salt to the water.

15sLarge saucepanSalt · 1 tsp

Bring the salted water to a rolling boil over high heat.

8 minLarge saucepan

Add the unsalted butter to a medium saucepan over medium heat.

15sMedium saucepanUnsalted butter · 40 g

Melt the butter gently, swirling the pan until it is fully liquid and just beginning to foam.

2 minMedium saucepan

Add the plain flour to the melted butter all at once.

15sMedium saucepanPlain flour · 40 g

Stir the butter and flour together vigorously over medium heat for about 2 minutes until the mixture forms a smooth paste and smells biscuity.

2 minMedium saucepan, Wooden spoon

Pour the whole milk into the roux in a steady stream, stirring constantly to avoid lumps.

30sMedium saucepanWhole milk · 400 ml

Whisk the milk and roux together over medium heat until the sauce is completely smooth with no lumps.

2 minMedium saucepan, Whisk

Reduce the heat and simmer the sauce gently, stirring frequently, for about 5 minutes until it is thick enough to coat the back of a spoon.

5 minMedium saucepan

Add 120 g of the grated mature cheddar (reserving the remaining 30 g for the topping) to the thickened béchamel and stir until fully melted and incorporated.

1 minMedium saucepanMature cheddar · 120 g

Add the grated Parmesan and stir until the sauce is smooth and glossy.

1 minMedium saucepanParmesan · 40 g

Stir in the Dijon mustard until evenly combined.

30sMedium saucepanDijon mustard · 1 tsp

Grate in the nutmeg and stir through.

30sMedium saucepanNutmeg · 0.25 tsp

Season the sauce with salt.

30sMedium saucepanSalt · 0.5 tsp

Add the black pepper and stir to combine.

30sMedium saucepanGround black pepper · 0.25 tsp

Set the cheese sauce aside to cool for about 5 minutes, stirring occasionally to stop a skin forming, until it is warm rather than hot, so the eggs will not set when they go in.

5 minMedium saucepan

Crack the eggs into a small bowl.

30sEggs bowl (small bowl)Egg · 2 piece

Whisk the eggs together until smooth and uniform.

1 minEggs bowl (small bowl), Whisk

Pour the beaten eggs into the cooled cheese sauce.

30sMedium saucepanBeaten Eggs · step 31

Whisk the eggs into the cheese sauce until fully incorporated and the mixture is smooth.

1 minMedium saucepan, Whisk

Break the cauliflower into florets and rinse them thoroughly under cold running water.

30sColanderCauliflower · 700 g

Add the rinsed cauliflower florets to the boiling salted water.

30sLarge saucepanRinsed cauliflower · step 34

Blanch the cauliflower in the boiling water for 4 minutes until just tender but still holding its shape.

4 minLarge saucepan

Drain the cauliflower through a colander, shaking it to remove as much water as possible.

1 minColanderBlanched cauliflower · step 36

Leave the cauliflower to steam-dry in the colander for 5 minutes so it is as dry as possible before adding to the sauce.

5 minColander

Gently fold the steam-dried cauliflower into the enriched cheese sauce until every floret is well coated.

Result · Cauliflower cheese filling · used in step 45

1 minMedium saucepan, Wooden spoonSteam-dried cauliflower · step 38

Preheat the oven to 200 °C.

200°C10 minOven

Transfer the chilled pastry dough discs to a lightly floured kitchen counter.

1 minKitchen counterPlain flour · 10 g

Separate the two pastry discs and lightly flour your work surface in preparation for rolling.

1 minKitchen counter

Roll the first pastry disc out on the floured surface until it is large enough to line a 23 cm pie dish with a little overhang.

2 minKitchen counter, Rolling pin

Carefully drape the rolled pastry over the pie dish and gently press it into the base and sides, leaving the overhang in place.

2 minPie dish, Baking paper

Spoon the cauliflower cheese filling into the pastry-lined pie dish, spreading it into an even layer.

2 minPie dishCauliflower cheese filling · step 39

Roll the second pastry disc out on the floured surface until it is large enough to cover the top of the pie.

2 minKitchen counter, Rolling pin

Lift the rolled pastry lid over the filled pie dish and lay it over the filling.

1 minPie dishRolled pastry lid · step 46

Press the edges of the lid and base together firmly all around the rim to seal.

1 minPie dish

Trim the excess pastry from the edges using a sharp knife, cutting flush with the rim of the dish.

1 minPie dish, Chefs knife

Crimp the edges of the pastry all around the rim by pressing with your thumb and forefinger to create a decorative seal.

1 minPie dish, Fork

Cut 3 or 4 small slits in the centre of the pastry lid with a sharp knife to allow steam to escape during baking.

1 minPie dish, Chefs knife

Crack the egg into a small bowl for the egg wash.

15sSmall bowl 2 (small bowl)Egg · 1 piece

Whisk the egg until smooth and uniform.

20sSmall bowl 2 (small bowl), Whisk

Brush the top of the pastry all over with the egg wash, taking care not to let it drip down the sides and stick to the dish.

1 minPie dish, Pastry brushBeaten Eggs · step 53

Scatter the reserved grated mature cheddar evenly over the egg-washed pastry lid.

1 minPie dishMature cheddar · 30 g

Place the pie dish in the oven.

15sPie dish, Oven, Oven glove

Bake for 38 minutes until the pastry is deep golden and the filling is bubbling at the vents.

200°C38 minPie dish

Remove the pie from the oven using oven gloves and set it on a heatproof surface.

15sPie dish, Oven, Oven glove

Leave the pie to rest in the dish for 5 minutes before serving so the filling settles.

5 minPie dish

Cut the pie into wedges and serve each portion on a warm dinner plate.

Result · Cauliflower Cheese Pie

1 minDinner plateRested baked pie · step 59

Printed 11 October 2026