Bacon and cauliflower cheese pie

Name: Bacon and cauliflower cheese pie recipe
Yield: 7
Ingredients: 5 cups (1.25L) full cream milk; 1 garlic clove, unpeeled, bruised; 700g (about 1/2 large) cauliflower, cut into florets; 60g unsalted butter, chopped; 180g smoky bacon rashers, cut into batons; 1 onion, finely chopped; 2/3 cup (100g) plain flour; 100g grated cheddar; 80g finely grated parmesan; 1 tsp Dijon mustard; 1/2 tsp freshly grated nutmeg; 375g frozen puff pastry, thawed; 1 egg, lightly beaten, for egg wash; Rocket, to serve

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by Phoebe Wood

Sep 14, 2021

This bacon and cauliflower winter warmer is as easy as pie.

5 cups (1.25L) full cream milk
1 garlic clove, unpeeled, bruised
700g (about 1/2 large) cauliflower, cut into florets
60g unsalted butter, chopped
180g smoky bacon rashers, cut into batons
1 onion, finely chopped
2/3 cup (100g) plain flour
100g grated cheddar
80g finely grated parmesan
1 tsp Dijon mustard
1/2 tsp freshly grated nutmeg
375g frozen puff pastry, thawed
1 egg, lightly beaten, for egg wash
Rocket, to serve

Method

1.

Preheat oven to 200°C. Place milk, garlic and cauliflower in a large saucepan over medium-low heat. Bring to just below the boil, then remove from heat and strain through a fine sieve, reserving cauliflower and milk separately. Discard garlic.
2.

Place butter, bacon and onion in a large non-stick saucepan over medium- low heat. Cook, stirring, for 5-6 minutes until onion has softened and bacon fat has rendered. Add flour and cook for 1-2 minutes to cook out the flour.
3.

Gradually add the warm reserved milk in 3 batches, beating until smooth. Add cooked cauliflower, both cheeses, mustard and nutmeg. Season to taste and pour into an oven-proof dish.
4.

Trim pastry sheet to fit the dish.
5.

Place over the top of filling and make a few incisions in the pastry to allow steam to escape. Brush with eggwash and bake for 30 minutes or until golden and bubbling. Serve with rocket salad.