Main Course
Crispy Filo Cauliflower Mac and Cheese Pie
Ingredients
- 1 large cauliflower chopped into small florets
- 300 g elbow macaroni
- 50 g unsalted butter
- 35 g all-purpose flour
- 500 ml milk
- 1 tbsp miso paste
- 1 tbsp nutritional yeast
- 100 g grated cheddar cheese
- 100 g grated mozzarella cheese
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper
- 6-8 sheets of filo pastry
- 60 ml olive oil / melted butter
Method
- Preheat the oven to 180°C
- Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8 minutes. Drain and set aside.
- In a separate pot, steam the cauliflower florets until just tender, about 5 minutes. Drain and set aside.
- Béchamel Sauce: In a saucepan over medium heat, melt the butter. 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 cheddar and mozzarella cheese, paprika, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
- Add the cooked macaroni and cauliflower to the sauce and stir to combine.
- Filo Time: Grease a pie dish with olive oil. Layer the filo pastry sheets, brushing each layer with olive oil as you go, until the dish is completely covered.
- Spoon the mac and cheese mixture into the filo-lined dish.
- 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
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