ROASTED CURRIED CAULIFLOWER AND CHEESE PHYLLO TART

Makes: 1 tart

Preparation time: 20 minutes

Cook Time: 1 hour 10 minutes

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A firm family favourite is a cauliflower and cheese. This version of the dish amps up the flavour by roasting the cauliflower with curry powder. The shatteringly crisp phyllo pastry contains the cheese sauce lava within.

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Ingredients

For the roasted curried cauliflower

1 Large Cauliflower, cut into small florets

2 tsp Curry Powder

3 Tbs Olive Oil

1/2 tsp Salt

1/4 tsp Pepper

For the cheese sauce

50g Butter

75g Cake Flour

675mL Full-Cream Milk

2 Garlic Cloves, crushed

2 tsp Dijon Mustard

150g Cheddar Cheese, roughly grated

1/4 tsp Salt

For the tart

70g Butter, melted

6 sheets Phyllo Pastry

For the garnish

1 Tbs parsley, roughly chopped

1 lemon, zested

Method

For the roasted curried cauliflower

1. Put the cauliflower on a large baking tray and toss with the curry powder, olive oil, salt and pepper. Roast in an oven preheated to 180°C for 20 minutes or until cooked through and lightly coloured. Set aside to cool.

For the cheese sauce

1. In a medium saucepan, on medium heat, melt the butter.

2. Add the garlic and gently fry.

3. Whisk in the flour and cook for 1–2 minutes

4. Turn the heat down to medium-low and slowly add the milk a little at a time. Whisk continuously to prevent any lumps (except garlic's flecks) until all the milk is incorporated and the sauce is smooth.

5. Continue to whisk the sauce until it thickens.

6. Take the sauce off the heat, stir in the mustard, cheese and salt until the cheese has melted.

Assembly and baking of the tart

1. Under a damp cloth, keep the sheets of phyllo pastry to prevent the sheets from drying.

2. Grease a 23cm round springform tin with melted butter.

3. Brush the sheet of phyllo pastry on one side with the remaining melted butter and drape, buttered side up, into the prepared tin. Push the pastry up against the tin. Continue laying the buttered pastry in the tin, rotating each sheet slightly, so the overhanging pastry drapes over the sides at a different angle.

4. Spoon half the cheese sauce into the base and top with the roasted, curried cauliflower. Spoon over the remaining cheese sauce.

5. Crimp up the overhanging pastry over the top of the tart to create a rough border, leaving the centre of the pie exposed.

6. Brush the ruffled edge of the phyllo pastry border with the remaining butter.

7. Place the tin onto a baking tray and bake in an oven preheated to 170°C for 45 minutes.

8. Remove from the oven and leave to settle for 15 minutes.

9. Top the pie with parsley and lemon zest.