- 3 cups milk
- ½ onion
- 3 cloves
- 1 t ground nutmeg
- 1 bay leaf
- 60 g butter
- 60 g flour
- 200 g Gruyère, finely grated
- 2 t English mustard
- sea salt and freshly ground black pepper, to taste
- 1 head cauliflower, broken into small chunks
- 1 T extra virgin olive oil
- 250 g Woolworths all-butter puff pastry, thawed and cut into strips
- 1 free-range egg, beaten
Preheat the oven to 200°C. Heat the milk, onion, cloves, nutmeg and bay leaf in a saucepan over a medium heat, then simmer for 5 minutes. Remove from the heat and allow to infuse for 10 minutes, then strain the milk and discard the onion, cloves and bay leaf.
Melt the butter in a large saucepan over a medium heat, then add the flour and cook whisking for 2 minutes.
Gradually add the infused milk, stirring to prevent lumps from forming. Cook for a further 5 minutes, stirring, until thickened.
Remove the white sauce from the heat and add the cheese and mustard. Fold through until the cheese has melted, then season to taste.
Sauté the cauliflower in the olive oil over a medium to high heat for 5 minutes, or until golden brown. Add the cauliflower to the cheese mixture, then pour into a baking dish.
Twist the puff pastry strips, then place over the pie filling, securing the edges with some beaten egg.
Brush the top of the pastry with egg, then bake for 20–25 minutes, or until golden.
Cook's note: This is a great way to use puff pastry off-cuts. Vegetarians will love this classic combo, easy enough to make for a satisfying midweek supper.