Cauliflower Cheese Pie With Roast Waxy Potatoes And Salad
I spy, a creamy cauliflower cheese pie. For this cult classic, you'll roast cauliflower before stirring through a rich cheese and mustard sauce. Top with puff pastry, bake till golden and serve with garlicky roast potatoes on the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Milk, Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your cauliflower into florets and the stem[s] into small, bite-sized pieces
Add the cauliflower florets and chopped stem[s] to an oven-proof dish with a drizzle of olive oil and a pinch of salt and pepper
Give everything a good mix up and put the dish in the oven for 10-15 min or until beginning to soften
Whilst the cauliflower is in the oven, grate your cheddar cheese and Italian hard cheese
Peel and grate your garlic
Chop your waxy potatoes in half, lengthways
Combine the grated cheddar and half the grated Italian hard cheese (you'll use the rest later!) with your cornflour in a large, wide-based pan (preferably non-stick) and mix until the cheese is coated in the flour
Add 175ml [230ml] [300ml] milk to the pan with the bay leaf[ves], half the Dijon mustard (save the rest for later!) a pinch of salt and pepper, then cook over a medium heat for 3-4 min, stirring frequently, or until the cheese has melted and the sauce has thickened – this is your cheese sauce
Add the halved potatoes to a baking paper-lined baking tray (or two!) with your dried thyme, 2/3 of the grated garlic (you'll use the rest later!), a drizzle of olive oil and a pinch of salt and pepper and give everything a good mix up
Put the tray[s] in the oven for 25-30 min or until golden
Dust your work surface with a generous sprinkling of flour
Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin
Once softened, remove the dish from the oven and mix the cheese sauce through the roasted cauliflower
Top the dish with the rolled pastry, brush with a little milk and sprinkle over the remaining grated Italian hard cheese
Return the dish to the oven for a further 20 min or until the pastry is puffed up, golden and cooked through – this is your cauliflower cheese pie
Meanwhile, combine the remaining Dijon mustard and remaining grated garlic in a bowl with the cider vinegar, 1/2 tsp [3/4 tsp] [1 tsp] sugar and 1 1/2 tbsp [2 1/4 tbsp] [3 tbsp] olive oil – this is your mustard dressing
Wash your salad, then pat dry with kitchen paper and toss through the mustard dressing – this is your dressed salad
Serve the cauliflower cheese pie with the roast waxy potatoes and dressed salad to the side
Discard the bay leaf[ves]
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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