Cauliflower Mac & Cheese Filo Pie 

• Preheat the oven to 180°C

Cauliflower:

• Bring a large pot of water to the boil. Pop in the floret, cook until al dente for approximately 6 minutes. Remove and drain. Set aside. Blitz the cauliflower in the food processor, or mash with a handheld masher.

Pasta:

• Top up that pot with the same amount of water again. Add the macaroni to the same pot of water and cook until al dente, about 8 minutes. Stir well as it cooks. Macaroni is one of those pastas that tends to stick together. Drain and set aside.

Creamy Béchamel Sauce:

• In a saucepan over medium heat, melt the Dairygold plant-based alternative creamy spread. Add the flour and cook, stirring constantly, for 1-2 minutes or until the mixture is smooth and bubbling. Gradually whisk in the milk until smooth. Cook, stirring constantly, for 5 minutes or until the mixture thickens. Add the Dairygold plant-based sliced white, paprika, mustard, nutritional yeast, salt, and pepper. Stir until everything is melted and the sauce is smooth.
• Add the cooked macaroni and cauliflower to the sauce and stir to combine.

Filo Time:

• Melt the Dairygold plant-based alternative creamy spread. Using a pastry brush, brush each sheet with the melted spread. Layer the filo pastry sheets into the tin, painted side down.
• Spoon the mac and cheese mixture into the filo-lined dish.

Make the crumb:

• Toss the breadcrumbs, seasoning smoked paprika and Dairygold grated white into a bowl. Mix well and sprinkle on top of the
• Bake for 20-25 minutes or until the filo is golden and crispy.
• Serve hot and enjoy your crispy filo cauliflower Mac and cheese pie. Garnish with finely sliced chives.