I read cookbooks like others read romance novels.
Cover to cover, soaking up every sentence while gazing at the dreamboat photos that grace the pages.
So I was REALLY excited to add the Ottolenghi Test Kitchen: Shelf Love book to my collection a few months ago.
But then Life.
and SHINY happened.
Last night I finally found some time to make the Curried Cauliflower Cheese Filo Pie I’d been dying to try, and man, did it not disappoint.
As a matter of fact, slinging those buttery sheets of filo might just be the most fun I’ve had in the kitchen in a long time.
The savory cauliflower dancing in a bed of cheese sauce surrounded by crispy bits is THE ultimate date night dish.
Well, unless cauliflower makes you farty.
Then you might just want to save it for a weeknight treat.
Click here to view the video!
- Cauliflower, trimmed
- 2 tsp curry powder
- 3 tbsp extra virgin olive oil
- 8 tbsp butter
- 4 tbsp flour
- 3 cups milk
- 2 cloves garlic, minced
- 2 tbsp Dijon mustard
- 1 tbsp cayenne pepper
- 1 1/2 cup Sharp White Cheddar Cheese, grated
- 6 sheets filo dough
- Lemon zest
Preheat your oven to 400 degrees.
Place cauliflower trimmed into bite-sized pieces on baking sheet.
Toss with a splash of olive oil, curry powder, salt and pepper.
Roast in the oven for about 20 minutes, or until tender and golden.
Turn oven temperature down to 375 degrees.
Melt 4 tbsp of butter in a saucepan over medium heat.
Whisk in flour and cook for a few minutes, stirring constantly.
Slowly add your milk to the mix, whisking to incorporate.
Cook for about 5 more minutes, stirring frequently until slightly thickened.
Remove from heat and add garlic, cayenne pepper, mustard, cheese and a healthy pinch of salt and pepper.
Stir to incorporate.
In a small bowl, mix 4 tbsp of melted butter and 2 tbsp olive oil.
Working one sheet at a time, brush butter mix across one side of the filo dough.
Drape the sheet of filo in your cake pan, pie pan, spring-form pan (whatever you have laying around), butter side up, pushing it down gently to fit with the edges flowing over the side.
Repeat until you’ve added all 6 sheets.
Pour half your cheese sauce into the center of your filo-lined pan.
Top with roasted cauliflower.
Cover with remaining cheese sauce.
Scrunch up the flowy edges of your filo to create an edge around the pie, leaving the center exposed.
Brush the edges of the filo with remaining butter mix.
Place pie pan on a baking sheet and pop in the oven for about 30 minutes, or until the edges are golden and crisp.
Let cool for 15 minutes before serving garnished with chopped parsley and lemon zest.
Smile ridiculously at your honey with the realization that you’re eating a delicious AF, crunchy queso pie.
Original recipe has been altered slightly.
For the real deal, pick up Ottolenghi Test Kitchen: Shelf Love at your local bookstore.