Cauliflower Cheese Pie
Indulge in the ultimate comfort food with this Cauliflower Cheese Pie, a rich and creamy vegetarian dish that combines tender cauliflower florets with a luscious homemade cheddar cheese sauce, all encased in a buttery, golden pastry. Perfect for dinner or a special brunch, this recipe puts a delightful twist on the classic cauliflower cheese by transforming it into a hearty pie that’s sure to impress. The velvety sauce is infused with the subtle warmth of Dijon mustard and a hint of nutmeg, creating a depth of flavor that complements the flaky crust. Best served warm, this pie is a fantastic centerpiece dish that pairs beautifully with a crisp green salad or crusty bread for a satisfying meal. With just 20 minutes of prep time, it’s an easy yet impressive addition to your dining table!
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Recipe Information
Ingredients
- 1 head cauliflower
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
- 1 sheet ready-rolled pie or puff pastry
- 1 large egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Break the cauliflower into small florets and bring a large pot of salted water to a boil. Cook the cauliflower for 5-6 minutes until tender but still firm. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
Slowly whisk in the milk, ensuring there are no lumps. Continue cooking for 3-4 minutes until the mixture thickens into a smooth white sauce.
Remove from heat and stir in the grated cheddar cheese, Dijon mustard, salt, black pepper, and nutmeg until the cheese has melted and the sauce is smooth.
Roll out the pastry on a lightly floured surface and use it to line a 9-inch (23 cm) pie dish. Trim the excess pastry and prick the base lightly with a fork.
Place the cooked cauliflower florets into the pie dish, spreading them evenly.
Pour the cheese sauce over the cauliflower, ensuring all the florets are well-coated.
Brush the edges of the pastry with beaten egg, and if you have leftover pastry, cut shapes to decorate the top of the pie.
Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and the filling is bubbling.
Let cool for 5-10 minutes before serving. Serve warm as a main dish or a side with a green salad or crusty bread.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.4 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 412 mg | 32% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
