Cauliflower Cheese Pie

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Cauliflower Cheese Pie

Yield 6

Author Lucy Tweed

Cook time

1 H & 22 M

Total time

1 H & 22 M

Ingredients

• 1 cauliflower, cut into florets
• 500 ml chicken stock
• 2 bay leaves
• Black pepper, to taste
• 50 g butter
• 50 g gluten-free flour (e.g Orgran Foods)
• 500 ml milk
• 5 cloves confit garlic, mashed
• Salt, to taste
• 100 g mozzarella, grated
• 100 g provolone, grated
• 100 g gruyere, grated
• 3 sheets gluten-free puff pastry (e.g Simply Wize)
• 1 egg, beaten (for egg wash)
• 50 g pancetta, shaved
• 20 g pecorino cheese, grated

Instructions

1. Simmer the cauliflower florets in chicken stock with bay leaves and black pepper until tender—strain and set aside to cool.
2. 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.
3. Preheat the oven to 190°C (fan-forced). Line an oiled 25 cm 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.
4. 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 pecorino cheese and black pepper.
5. Bake in the preheated oven for 30-40 minutes, or until the pie is bubbling and golden brown.
6. Let the pie sit for at least 15 minutes before serving to allow it to set.

Nutrition Facts

Calories

1105

Fat

76 g

Sat. Fat

28 g

Carbs

74 g

Fiber

5 g

Net carbs

70 g

Sugar

9 g

Protein

33 g

Sodium

1024 mg

Cholesterol

110 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

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.