Cauliflower Pie

For several years we lived as a couple, then as a family, at the university dorms. Over the years, we met people from many different countries. Food, of course, was an important theme. Our neighbors, Bettina and Andrew, came for an exchange year from the Netherlands. During this year, we mainly exchanged dishes. Here is Bettina’s pie that always received many compliments while being surprisingly easy to make.

The tastes here are very delicate. The addition of a little sugar to the dough really compliments the goat cheese (or vice-versa) 

Ingredients:

For the crust

  • 160 gr. flour
  • 100 gr. butter
  • 3 tsp olive oil
  • 1 tbs water
  •  a little sugar (about one tsp)
  • 1/2 tsp salt

For the filling:

  • 1 small-medium cauliflower
  •  2 cups of milk (400 ml)
  • 2 tbs of flour
  •  Salt
  •  Black paper
  • A pinch of nutmeg
  • A few pinches of parmesan cheese
  • 50 gr. soft goats cheese
  • Some oregano leaves
Method:

Place the cauliflower in a pot with a bit of water (about 3 fingers height), and boil for 10 minutes until almost cooked.
In the meantime, melt the butter in a small pan. Add all the ingredients for the dough except flour. Mix well. Add the flour when the mixture is smooth and almost boiling. Turn off the heat

Heat the oven to 180C

Brush an oval 24cm diameter pan with some oil or butter.

Spread the dough evenlyincluding over the sides of the pan, while pressing it to the sides and the base.

Bake for 20 minutes

While the crust bakes, we will prepare the filling, which is essentially a béchamel sauce:

In a small pot, melt the butter,  then add the flour.

Mix well until the mixture is smooth

Add the milk while continuing to mix

Add the salt, pepper, nutmeg, and parmesan cheese. Keep mixing until the sauce becomes thick. 

Pour the sauce into the half-baked crust.

Cut the cauliflower into florets and place nicely in the sauce while keeping them a little visible.

Place goat cheese pieces randomly between the cauliflower pieces.

Add a few oregano leaves and put back in the oven for 20 minutes.

Switch to “Turbo mode” and bake for an additional 10-15 minutes until the top turns a little golden. 

Serve warm.

 

Bonn apetite!

 

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