Get the Recipe: Cauliflower and Cheese Phyllo Pie
Creamy cauliflower and cheese baked inside a crispy phyllo crust. A show-stopper side dish that's a perfect addition to a special meal.
Ingredients
For the cauliflower:
- 1 large head of cauliflower
- 2 Tablespoons olive oil
- Salt and freshly ground pepper
- 2-3 Tablespoons parmesan cheese
For the cheese sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup half and half cream (10% butterfat)
- 1 cup 2% milk, *see Note 1 below
- 1 teaspoon mustard powder
- 1 1/2 cup mature white cheddar, grated, plus more for topping *see Note 2 below
- Pinch nutmeg
- Pinch cayenne pepper
For assembling the pie:
- 4 Tablespoons butter, melted, for the pan and brushing the pastry
- 6 sheets phyllo pastry, thawed *see Note 3 below
For topping:
- 1/2 cup mature white cheddar
Equipment
- 8-inch springform pan
Instructions
- Make-ahead tip! You can roast the cauliflower and prepare the cheese sauce ahead. Refrigerate until needed, but bring to room temperature before assembling the pie.
- Prepare and roast the cauliflower: Heat the oven to 400F (non-convection/not fan-assisted). We'll be using the entire cauliflower, stem, leaves and all! In case you're wondering, they taste like cooked cabbage when done! So cut the entire cauliflower, including the leaves and core into quarters, then chop into bite-sized pieces. Scatter evenly on a large baking sheet and drizzle with olive oil. Season with a bit of salt and pepper. Grate the parmesan cheese overtop of the cauliflower. Place the baking sheet into the oven and roast for about 30 minutes, stirring halfway through, until lightly charred and tender. Set aside.
- Prepare the cheese sauce: While the cauliflower is roasting, prepare the cheese sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 1/2-2 minutes. Gradually whisk in the cream and milk, stirring constantly to avoid lumps. Once all the milk is incorporated, cook for 8-10 mins, stirring regularly, until the sauce thickens. Add the mustard powder and the grated cheddar. Stir until smooth. Season with the nutmeg and cayenne, and some salt to taste. Set aside.
- Tips for working with phyllo! Be sure that the phyllo is thoroughly thawed. Take it out of the fridge about 1 hour before using, but don't open the package until right ready to use. Dampen a tea towel and wring it out well. Use the tea towel to cover the remaining phyllo sheets while working, to prevent them from drying out. Phyllo is very prone to tearing, but don't stress it if it does. Just lay it out as best you can, trying not to leave big gaps. It will all be good in the end :) Use a generous hand when brushing the phyllo with butter, as it is the fat that will make the golden, crisp phyllo crust.
- To assemble the pie: Brush the sides and bottom of an 8-inch springform pan well with butter. Grab two sheets of phyllo and gently let it drape inside the pan, then gently press them onto the bottom and sides of the pan, letting the edges of the phyllo overhang the pan. Brush the phyllo with butter. Repeat with another two sheets of phyllo, offsetting the first layer by about 1/3. Brush this layer with butter as well. Finish with the last two sheets of phyllo, offset again by about 1/3 and brush it with butter as well. Make sure that the sides and bottom of the pan are completely covered by phyllo and that there are no gaps that the filling might see through. If there are, you can take a bit more phyllo and patch over any gaps.
- Spoon the roasted cauliflower into the centre of the phyllo-lined dish. (If you roasted a really large cauliflower, you may not need quite all of the cauliflower. Fill it to about 3/4 full.) Pour the cheese sauce over the cauliflower. Use a fork to move the cauliflower around a bit to let the sauce flow down into the cauliflower. It doesn't need to go all the way down. Take the overhanging edges of the phyllo and fold them over the top of the pie. Using your fingertips, ruffle up the phyllo a bit to create a decorative finish that covers the outer third of the top. Brush the phyllo on the top with more melted butter. Scatter the exposed centre portion of the top with additional shredded cheddar cheese.
- Place the springform pan onto a rimmed baking sheet. Place into the oven and bake for 20 mins. Remove from the oven. Quickly run a knife around the outside of the pan, then, using oven mitts, unlatch and carefully remove the side ring of the springform pan, leaving the pie on the base part of the pan. Return the pie with the pie on the base (and the base on the baking sheet) and bake for a further 15-20 mins until the pastry is golden and crisp. Leave to cool slightly before serving. *Check the pie at about 10 minutes. If the top seems at risk of over-browning, loosely lay a sheet of aluminum foil overtop for the last part of baking.
- Remove from the oven and allow the pie to stand for about 10 minutes. Run a knife under the pie to loosen it from the base of the pan and gently slide the pie onto a serving plate. The pie can be cut and served in slices.
- Once the pie is baked, it is best enjoyed within 2 hours. Store at room temperature and gently re-warm in a 350F oven loosely covered with aluminum foil to avoid over-browning the phyllo.
- Store leftovers in the refrigerator for up to 2 days, but note that the phyllo will soften as it sits. You can refresh it a bit by re-warming in the oven as detailed above.
Notes
Note 1: I like to use a mixture of half-and-half cream and 2% milk as that is what I generally have on hand. You could also use whole milk (3-3.5% butterfat) in place of the milk and cream.
Note 2: Look for an aged white cheddar. A 2 or 3-year-old domestic cheddar, such as Balderson in Canada or a mature British or Irish cheddar, such as Dubliner, Wexford, Coastal or Cathedral, are a good choice.
Tips!
An 8-inch springform pan is recommended. A 9-inch springform pan may work, though it will produce a shorter pie.
If the top of your pie doesn't look too ruffled, you can take 2-inch x 4-inch scraps of phyllo and scrunch them up into little "rose" shapes to embellish the top ruffle a bit more. Just tuck them in here and there with the rest of the phyllo on the top.
Try not to let the phyllo stick up too high, as the high spots tend to brown too quickly. Just gently pat down any bits sticking up.
Be sure to read the notes above this recipe card for more tips on making this recipes, as well as step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 391kcal, Carbohydrates: 19g, Protein: 13g, Fat: 30g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 72mg, Sodium: 428mg, Potassium: 438mg, Fiber: 3g, Sugar: 5g, Vitamin A: 782IU, Vitamin C: 51mg, Calcium: 312mg, Iron: 1mg
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