Yotam Ottolenghi's cheesy cauliflower nests

Name: Yotam Ottolenghi's cheesy cauliflower nests recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Ingredients: 2 medium (1.5kg total) cauliflowers, stalk and leaves trimmed, each cut through the core into 3 even wedges; 100g unsalted butter; 30.00 ml extra-virgin olive oil; 125.00 ml lightly packed fresh sage leaves; 12 sheets filo pastry, thawed if frozen; 150g sharp cheddar, finely grated; 3 large eggs; 3 large egg yolks; 300ml thickened cream; 1 tsp cornstarch; 1 garlic clove, finely grated; 1/2 tsp freshly finely grated nutmeg; 1/4 tsp ground cloves

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1h 15m

Yotam Ottolenghi's cheesy cauliflower nests

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by Yotam Ottolenghi

Feb 13, 2026

“There’s something undeniably celebratory about a dish wrapped in crisp, golden pastry, especially when it gives way to golden, roasted cauliflower and a rich, creamy custard. These cheesy cauliflower nests make for an excellent vegetarian centerpiece, offering comfort and elegance in equal measure. The cauliflower, cut into six individual wedges, gets tucked into filo nests, then a gently spiced custard, fragrant with nutmeg and cloves, seeps into the crevices and binds everything together. Much of the work can be done ahead – the filo nests can be assembled and refrigerated the day before, ready to bake when needed, and so can the custard – which makes this dish a stress-free option for festive gatherings.” – Yotam Ottolenghi.

You’ll need a 30cm x 40cm baking dish for this recipe.

2 medium (1.5kg total) cauliflowers, stalk and leaves trimmed, each cut through the core into 3 even wedges
100g unsalted butter
1 1/2 tbs extra-virgin olive oil
1/2 cup lightly packed fresh sage leaves
12 sheets filo pastry, thawed if frozen
150g sharp cheddar, finely grated
3 large eggs
3 large egg yolks
300ml thickened cream
1 tsp cornstarch
1 garlic clove, finely grated
1/2 tsp freshly finely grated nutmeg
1/4 tsp ground cloves

Method

1.

Preheat oven to 220°C/200°C fan-forced.
2.

Bring a large lidded pot of well-salted water to the boil over high heat. Add the cauliflower wedges and cook for 5 minutes, covering with a lid if necessary to maintain a rolling boil. Strain and transfer the cauliflower to a sieve or rack to dry for 5 minutes.
3.

Heat the butter with the oil in a small saucepan over medium just until melted. Add the sage leaves and cook, stirring, until dark green and crispy, about 3-5 minutes. Using a slotted spoon, transfer the sage to a paper towel-lined plate and set aside, keeping the butter mixture.
4.

Keep your filo sheets under a damp tea towel to prevent them from drying out. Working with one sheet at a time, brush the top of the filo with the butter mixture. Place a second sheet over to form a cross and brush with butter. Place a cauliflower wedge in the center of the cross, then gently scrunch the filo halfway up the sides of the cauliflower and transfer it to a 30cm x 40cm baking dish. Leave a small gap approximately the width of your pinky finger between the filo and the cauliflower all the way around, to hold the custard later. Repeat with the remaining sheets and cauliflower, nestling them into the baking dish. Brush the exposed tops of the cauliflower with the remaining butter mixture.
5.

Transfer the cauliflower nests to the oven, setting them in the top third of the oven near the heat source, and bake for 35 to 40 minutes, until the filo is deeply golden and the cauliflower is lightly charred.
6.

Meanwhile, make the custard. Place three-quarters of the cheese in a medium bowl. Add the whole eggs, egg yolks, cream, cornstarch, garlic, nutmeg, cloves, a good grind of black pepper and 3/4 tsp fine salt and whisk until combined.
7.

Spoon the custard into the cauliflower nests (don’t worry if a little spills out) then sprinkle the remaining cheese over the top. Return to the oven until the custard is set with a gentle wobble, 10 to 15 minutes. (If you’d like more browning, you can grill for about 1 minute.)
8.

Serve straight from the pan, with the sage leaves on top.