CLASSIC CAULIFLOWER CHEESE PIE

Classic Cauliflower Cheese Pie

A comforting vegetarian main dish featuring tender cauliflower in a rich cheese sauce, wrapped in golden pastry.

Key Info:

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6-8
Difficulty: Moderate
Dietary: Vegetarian, nut-free

Equipment Needed:

9-inch pie dish
Large saucepan
Colander
Sharp knife
Mixing bowls
Alternative: Use microwave-safe bowl instead of saucepan for cauliflower

Ingredients:

1 medium cauliflower (about 800g/1.8lbs), cut into florets
400g (14oz) shortcrust pastry
250g (2 cups) mature cheddar, grated
3 large eggs
240ml (1 cup) whole milk
1 medium onion, finely diced
2 cloves garlic, minced
30g (2 tbsp) butter
Salt and pepper to taste

Method:

Preheat oven to 180°C/350°F
Steam cauliflower florets until just tender (8-10 minutes)
Look for: Fork easily pierces but florets hold shape

Line pie dish with pastry and blind bake for 15 minutes
Look for: Light golden color, no wet spots
Sauté onion and garlic in butter until soft (5-7 minutes)
Whisk eggs, milk, and 3/4 of the cheese together

Layer cauliflower and onion mixture in pastry case
Pour over egg mixture and top with remaining cheese
Bake for 35-40 minutes
Look for: Golden brown top, slight wobble in center

Crucial Tips:

Don’t overcook cauliflower – it continues cooking in the oven
Rest pie for 10 minutes before cutting
Drain cauliflower thoroughly to prevent soggy bottom

Storage & Variations:

Storage: Keeps 3 days refrigerated

Reheating: 180°C/350°F for 15-20 minutes until hot through

Variations:

Add crispy bacon for non-vegetarian version
Use broccoli instead of cauliflower
Try different cheese combinations (Gruyère works well)

Common Mistakes:

Skipping blind baking (results in soggy bottom)
Not letting pie rest before cutting
Using wet cauliflower

For best results, ensure all ingredients are room temperature before starting. The success of this pie largely depends on properly cooked cauliflower and a well-baked crust.