#Vegetarian

Mary Berry’s Cauliflower Cheese Pie is a delightful combination of creamy cauliflower cheese and a crispy pastry crust. Here’s a step-by-step guide to preparing this delicious dish:

Ingredients

For the Pastry:

• 175g (6 oz) plain flour
• 75g (2.5 oz) butter, cubed
• 2-3 tablespoons cold water

For the Filling:

• 1 medium cauliflower, broken into florets
• 40g (1.5 oz) butter
• 40g (1.5 oz) plain flour
• 450ml (¾ pint) milk
• 100g (3.5 oz) mature cheddar cheese, grated
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 2 large eggs, beaten

For the Topping:

• 50g (2 oz) mature cheddar cheese, grated

Instructions

Preparing the Pastry Berry Cauliflower Cheese:

1. Make the Pastry: Place the flour and butter in a bowl. Using your fingers, rub the butter into the flour until the mixture resembles breadcrumbs.
2. Add Water: Add cold water, one tablespoon at a time, until the dough comes together.
3. Chill the Pastry: Form the dough into a ball, wrap in cling film, and chill in the fridge for about 30 minutes.

Preparing the Filling:

1. Cook the Cauliflower: Steam or boil the cauliflower florets for 5-6 minutes until just tender. Drain well.
2. Make the Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, bringing the mixture to a boil. Cook until thickened.
3. Add Cheese and Seasoning: Remove from heat and stir in the grated cheese and Dijon mustard. Season with salt and pepper. Allow to cool slightly, then mix in the parsley and beaten eggs.

Assembling the Pie:

1. Preheat the Oven: Preheat the oven to 200°C (180°C fan)/400°F/Gas 6.
2. Roll Out the Pastry: Roll out the chilled pastry on a floured surface and use it to line a 20cm (8 inch) fluted flan tin. Trim the edges.
3. Blind Bake: Line the pastry with baking parchment and fill with baking beans. Blind bake for 15 minutes. Remove the beans and parchment, and bake for another 5 minutes until the pastry is golden.
4. Add the Filling: Arrange the cooked cauliflower florets in the baked pastry case. Pour the cheese sauce over the top.
5. Add the Topping: Sprinkle the remaining grated cheese over the filling.

Baking:

1. Bake the Pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.

Serving:

1. Cool Slightly: Allow the pie to cool slightly before serving.
2. Serve: Slice and serve with a side salad or steamed vegetables.

Enjoy your homemade Mary Berry Cauliflower Cheese Pie! Here

FAQs

1. Can I use store-bought pastry instead of making my own?

• Yes, you can use store-bought shortcrust pastry to save time. Just ensure it’s rolled out to the correct thickness and fits your flan tin.

2. Can I make the pie in advance?

• Yes, you can prepare the pie up to the baking stage, cover it, and store it in the refrigerator for up to 24 hours. Bake it when you’re ready to serve.

3. How do I prevent the pastry from becoming soggy?

• Blind baking the pastry is essential. This involves baking the pastry shell with baking parchment and baking beans to ensure it’s cooked before adding the filling.

4. What can I use instead of Dijon mustard?

• You can use English mustard for a stronger flavor or leave it out entirely if you prefer.

5. Can I add other vegetables to the filling?

• Yes, you can add other vegetables such as broccoli, leeks, or spinach. Just make sure they are cooked and drained well to avoid excess moisture.

6. Is it possible to make this pie gluten-free?

• Yes, you can use gluten-free flour for both the pastry and the cheese sauce. Ensure all other ingredients, such as mustard and cheese, are gluten-free as well.

7. How should I store leftovers?

• Leftover pie should be cooled completely, then covered and stored in the refrigerator. It will keep for up to 3 days.

8. Can I freeze the pie?

• Yes, you can freeze the pie either before or after baking. If freezing before baking, assemble the pie and wrap it tightly in plastic wrap and foil. If freezing after baking, let it cool completely before wrapping. Thaw in the refrigerator overnight before reheating.

9. How do I reheat the pie?

• Reheat slices of the pie in a preheated oven at 180°C (160°C fan)/350°F/Gas 4 for about 20 minutes, or until heated through. Cover with foil if the pastry starts to brown too much.

10. Can I make the cheese sauce in advance?

• Yes, the cheese sauce can be made a day in advance. Store it in the refrigerator and reheat gently on the stove, stirring continuously before using.

These FAQs should help you troubleshoot and customize your Mary Berry Cauliflower Cheese Pie for the best results. More here , Enjoy your cooking!

Here’s a classic and easy cauliflower cheese recipe, perfect as a comforting side dish or even a main course.

Ingredients:

• 1 large cauliflower, cut into florets
• 50g (2 oz) butter
• 50g (2 oz) plain flour
• 600ml (1 pint) milk
• 1 tsp Dijon mustard (optional)
• 150g (5 oz) mature cheddar cheese, grated
• Salt and pepper, to taste
• A pinch of nutmeg (optional)
• 2 tbsp grated Parmesan cheese (optional)
• Breadcrumbs for topping (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 200°C (400°F) or 180°C (350°F) for a fan oven, or gas mark 6.
2. Prepare the Cauliflower:
   • Bring a large pot of salted water to a boil.
   • Add the cauliflower florets and cook for 5-6 minutes until just tender but still firm. You don’t want them to be too soft as they will cook further in the oven.
   • Drain the cauliflower well and set aside.
3. Make the Cheese Sauce:
   • In a medium saucepan, melt the butter over medium heat.
   • Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
   • Gradually add the milk, a little at a time, whisking constantly to avoid lumps. Continue to cook and stir until the sauce is smooth and has thickened.
   • Stir in the Dijon mustard (if using) and add about 100g of the grated cheddar cheese. Stir until the cheese has melted and the sauce is smooth.
   • Season with salt, pepper, and a pinch of nutmeg (if using).
4. Assemble the Dish:
   • Place the cooked cauliflower florets in an ovenproof dish.
   • Pour the cheese sauce over the cauliflower, ensuring all the florets are well covered.
   • Sprinkle the remaining grated cheddar cheese, Parmesan (if using), and breadcrumbs (if using) over the top for a crispy topping.
5. Bake:
   • Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbling.
6. Serve:
   • Allow to cool for a few minutes before serving.

Enjoy your delicious and comforting cauliflower cheese!