Curried Cauliflower Cheese Filo Pie

Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

Melt the butter (see pantry for amount) in a large saucepan on medium-high heat. Once hot, stir in the garlic and curry powder. Fry until fragrant, 1 min. 

Stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux! 

Stir the water for the sauce (see pantry for amount) into the roux a little at a time, followed by the vegetable stock paste. Bring to the boil, stir continuously and simmer until thickened, 1-2 mins.

Mix in the creme fraiche and cheese until melted, then remove from the heat.

Once roasted, stir the cooked cauliflower into the sauce. Add a splash of water if it's a little too thick. Season with salt and pepper.

Meanwhile, halve the filo pastry sheets to make squares. 

Spoon the cheesy cauliflower mixture into an appropriate sized ovenproof dish.

Scrunch each filo pastry sheet into a very loose ball and place on top of the pie. Repeat until the whole pie is covered, making sure not to overcrowd the pastry (discard any excess pastry).

Drizzle the whole pie with oil, then bake on the top shelf of your oven until the filo is golden, 10-15 mins.