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Cauliflower Pie
An original and hearty pie featuring a whole head of cauliflower stuffed with a delicate cottage cheese and spinach cream, baked inside a flaky puff pastry crust.
Ingredients
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COMPONENT to taste
- to taste
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Method
Trim the outer leaves from the cauliflower and carefully hollow out the core, keeping the head intact.
Blanch the cauliflower in boiling water for 6 minutes.
Blend the filling ingredients until smooth; if the mixture turns out too runny, add a couple of tablespoons of flour to achieve a sour-cream-like consistency.
Using a piping bag, fill the cavity of the cauliflower with the filling and place it into a baking dish lined with puff pastry.
Fold the edges of the pastry up, and optionally brush with melted butter for extra flavor.
Brush the top with an egg yolk and bake for 20-30 minutes until golden brown.
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