Cauliflower Cheese and Bacon Filo Pie
with Sauteed Peas
- Milk
- Cereals containing gluten
- Soya
- Wheat
Ingredients
300 grams
Cauliflower Florets
60 grams
British Smoked Bacon Lardons
60 grams
Mature Cheddar Cheese
(Contains: Milk)
3.5 unit(s)
Filo Pastry Sheets
(Contains: Cereals containing gluten, Soya, Wheat)
1 unit(s)
Garlic Clove
120 grams
Peas
Not included in your delivery
250 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 200°C. Halve any large florets. Pop the cauliflower onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer. When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Add the bacon lardons. Stir-fry until golden, 4-5 mins. Drain off any excess fat and remove from the heat. Transfer the lardons to a bowl and keep the pan aside - we will use it later (no need to wash). IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Next, grate the cheese. Pour the water (see ingredients) into a large saucepan and bring to the boil on medium-high heat. Add the bechamel powder and mix well to combine. Bring up to the boil, then reduce the heat to medium and simmer for 5 mins until thickened. When thickened, take off the heat and add the cheese. Stir until fully encorporated (pop back on a gentle heat for 30 secs, stirring, if the cheese hasn't fully melted).
When the cauliflower is ready, remove it from the oven. Add the roasted cauli florets to the cheese sauce pan, along with the cooked bacon lardons, and mix gently to combine. Taste and season with salt and pepper if needed.
Transfer your cauliflower cheese mix to an appropriately-sized ovenproof dish. Lay one filo sheet on top of the mix and drizzle over a little oil (use a brush to spread it out over the filo, if you have one). Repeat with the rest of the filo (see ingredients for amount), making sure to finish with a drizzle of oil over the top sheet also (as well as between each layer). When you have assembled your pie, pop it onto the middle shelf of your oven and bake until the filo had become golden and crispy, 20-25 mins.
Five mins before the pie is ready, peel and grate the garlic (or use a garlic press). Pop the pan you used for the bacon back on medium heat. There should still be enough fat left from the bacon in the pan, but if not add a little drizzle of oil. When the pan is hot, add the garlic and stir-fry until fragrant, 30 secs. Then add the peas and stir-fry until piping hot, 2-3 mins. When the pie is ready, divide it between your plates and serve with the peas alongside. Enjoy!
