Abigail Donnelly, Author at Woolworths TASTE

Italian recipes

Lemon crostata

45 minutes

Italian recipes

Cacio e pepe

10 minutes

Italian recipes

Risotto alla Milanese

50 minutes

Asian recipes

BBQ charred beef with spicy noodles

30 minutes

Pasta recipes

Abi’s ultimate carbonara

20 minutes

Beans recipes

Bistecca fiorentina with creamy beans

1 hour

Bacon recipes

Bacon-and-egg breakfast pie

1 hour

Potato recipes

Abi’s ultimate potato bake

30 minutes

Pie recipes

Family favourite fish pie

35 minutes

Chicken recipes

The ultimate chicken-and-corn pot pies

40 minutes

Showstopper beef Wellington

30 minutes

Cauliflower recipes

Super-easy cauli-cheese pie

40 minutes

Super-easy cauli-cheese pie

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

3 cups milk
½ onion
3 cloves
1 t ground nutmeg
1 bay leaf
60 g butter
60 g flour
200 g Gruyère, finely grated
2 t English mustard
sea salt and freshly ground black pepper, to taste
1 head cauliflower, broken into small chunks
1 T extra virgin olive oil
250 g Woolworths all-butter puff pastry, thawed and cut into strips
1 free-range egg, beaten

Method

Preheat the oven to 200°C. Heat the milk, onion, cloves, nutmeg and bay leaf in a saucepan over a medium heat, then simmer for 5 minutes. Remove from the heat and allow to infuse for 10 minutes, then strain the milk and discard the onion, cloves and bay leaf.
Melt the butter in a large saucepan over a medium heat, then add the flour and cook whisking for 2 minutes.
Gradually add the infused milk, stirring to prevent lumps from forming. Cook for a further 5 minutes, stirring, until thickened.
Remove the white sauce from the heat and add the cheese and mustard. Fold through until the cheese has melted, then season to taste.
Sauté the cauliflower in the olive oil over a medium to high heat for 5 minutes, or until golden brown. Add the cauliflower to the cheese mixture, then pour into a baking dish.
Twist the puff pastry strips, then place over the pie filling, securing the edges with some beaten egg.
Brush the top of the pastry with egg, then bake for 20–25 minutes, or until golden.

Cook's note: This is a great way to use puff pastry off-cuts. Vegetarians will love this classic combo, easy enough to make for a satisfying midweek supper.

Browse more cauliflower recipes here

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Recipes & Articles by Abigail Donnelly

Lemon crostata

Cacio e pepe

Risotto alla Milanese

BBQ charred beef with spicy noodles

Abi’s ultimate carbonara

Bistecca fiorentina with creamy beans

Bacon-and-egg breakfast pie

Abi’s ultimate potato bake

Family favourite fish pie

The ultimate chicken-and-corn pot pies

Showstopper beef Wellington

Super-easy cauli-cheese pie

Super-easy cauli-cheese pie

Ingredients

Method