Roasted Cauliflower Filo Pie by @deliciouslyella

1h10

6 servings

🥦

1

Cauliflower

🧅

2

Red onion

🌿

15 g

Thyme

🧄

4 cloves

Garlic

🫒

5 tbsp

Olive oil

🫓

7 sheets

Filo pastry

🌰

50 g

Almonds

🌱

50 g

Pumpkin seeds

🌿

Parsley

🧂

Flaky sea salt

⚫

Black pepper

💧

2 tbsp

Water

  1. Preheat

    Preheat the oven to 200°C fan / 430°F.

  2. Place
    • Cauliflower
    • Red onion
    • Thyme

    Place the cauliflower florets and leaves, onion, thyme and garlic on a large baking tray, drizzle with olive oil and season generously.

  3. Roast
    • Cauliflower
    • Red onion
    • Thyme

    Roast for 20–25 minutes until deeply golden.

  4. Transfer
    • Cauliflower
    • Red onion
    • Thyme

    Transfer one-third of the roasted veg, including the cauliflower leaves and garlic cloves, with 3–4 tablespoons of olive oil and 2 tablespoons of water to a high-speed food processor.

  5. Blitz
    • Water

    Blitz until smooth, adding more water to loosen as needed, and season to taste.

  6. Place
    • Filo pastry
    • Olive oil

    Place a sheet of filo pastry on a large shallow baking tray or baking sheet and brush lightly with oil.

  7. Place
    • Filo pastry
    • Olive oil

    Place the next sheet on top, rotated 45° clockwise, and brush lightly with oil, repeating with the remaining pastry sheets to form a star pattern.

  8. Transfer
    • Cauliflower

    Transfer the cauliflower puree to the centre of the pastry and spread out into a circle, about 20cm diameter.

  9. Pile
    • Cauliflower
    • Red onion
    • Thyme

    Pile the remaining roasted veg on top, along with the almonds and pumpkin seeds.

  10. Drizzle
    • Filo pastry
    • Olive oil

    Using your hands, scrunch up the edges of the pastry to create an open parcel, drizzling with a little olive oil if you like.

  11. Reduce

    Reduce the oven temperature to 180°C fan / 390°F and bake for 20–25 minutes until crisp and golden.

  12. Serve
    • Parsley
    • Flaky sea salt

    Scatter over a handful of parsley and a pinch of sea salt flakes before serving.

Roasted Cauliflower Filo Pie by @deliciouslyella

1h10

6 servings

🥦

1

Cauliflower

🧅

2

Red onion

🌿

15 g

Thyme

🧄

4 cloves

Garlic

🫒

5 tbsp

Olive oil

🫓

7 sheets

Filo pastry

🌰

50 g

Almonds

🌱

50 g

Pumpkin seeds

🌿

Parsley

🧂

Flaky sea salt

⚫

Black pepper

💧

2 tbsp

Water

Preparation Steps

  1. Step 1/12

    Preheat the oven to 200°C fan / 430°F.

  2. Step 2/12

    Place the cauliflower florets and leaves, onion, thyme and garlic on a large baking tray, drizzle with olive oil and season generously.

    🥦Cauliflower
    🧅Red onion
    🌿Thyme
    🧄Garlic
    🫒Olive oil
    🍳Baking tray

  3. Step 3/12

    Roast for 20–25 minutes until deeply golden.

    🥦Cauliflower
    🧅Red onion
    🌿Thyme
    🧄Garlic
    🍳Baking tray

  4. Step 4/12

    Transfer one-third of the roasted veg, including the cauliflower leaves and garlic cloves, with 3–4 tablespoons of olive oil and 2 tablespoons of water to a high-speed food processor.

    🥦Cauliflower
    🧅Red onion
    🌿Thyme
    🧄Garlic
    🫒Olive oil
    💧Water

  5. Step 5/12

    Blitz until smooth, adding more water to loosen as needed, and season to taste.

    💧Water

  6. Step 6/12

    Place a sheet of filo pastry on a large shallow baking tray or baking sheet and brush lightly with oil.

    🫓Filo pastry
    🫒Olive oil
    🍳Baking tray
    🖌️Brush

  7. Step 7/12

    Place the next sheet on top, rotated 45° clockwise, and brush lightly with oil, repeating with the remaining pastry sheets to form a star pattern.

    🫓Filo pastry
    🫒Olive oil
    🖌️Brush

  8. Step 8/12

    Transfer the cauliflower puree to the centre of the pastry and spread out into a circle, about 20cm diameter.

    🥦Cauliflower

  9. Step 9/12

    Pile the remaining roasted veg on top, along with the almonds and pumpkin seeds.

    🥦Cauliflower
    🧅Red onion
    🌿Thyme
    🧄Garlic
    🌰Almonds
    🌱Pumpkin seeds

  10. Step 10/12

    Using your hands, scrunch up the edges of the pastry to create an open parcel, drizzling with a little olive oil if you like.

    🫓Filo pastry
    🫒Olive oil

  11. Step 11/12

    Reduce the oven temperature to 180°C fan / 390°F and bake for 20–25 minutes until crisp and golden.

    🍳Baking tray

  12. Step 12/12

    Scatter over a handful of parsley and a pinch of sea salt flakes before serving.

    🌿Parsley
    🧂Flaky sea salt

Composition

Ingredients

Types

Vegetables, Herbs, Oils, Grains, Bakery, Nuts, Seeds, Spices, Liquids

Ingredients

Cauliflower, Red onion, Thyme, Garlic, Olive oil, Filo pastry, Almonds, Pumpkin seeds, Parsley, Flaky sea salt, Black pepper, Water

Notes

Cauliflower (cut into bite-sized florets, leaves reserved), Red onion (cut into 1cm slices), Thyme (small handful), Garlic (peeled but left whole), Filo pastry (270g pack), Almonds (handful, roughly chopped), Pumpkin seeds (handful), Parsley (handful, roughly chopped, optional), Water (for blitzing the puree, more to loosen as needed)

Allergens

Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Vegan, soy-free, Dairy-Free

Calories

280 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 22g, Fat: 19g, Fiber: 4g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 320mg, Potassium: 400mg, Magnesium: 35mg, Iron: 1.5mg, Calcium: 50mg

Vitamins

Vitamin C: 45mg, Vitamin K: 15mcg, Folate: 45mcg, Vitamin E: 2.5mg

Preparation

Time Information

Preparation

25 minutes

Cooking

45 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Baking tray, Brush, Knife

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Main Course

Occasions

Christmas, Holiday Dinner Party

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Flaky, Crunchy, Tender, Creamy

Flavors

Savory, Garlicky, Herby, Nutty, Roasted

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container once cooled,reheat in the oven to restore crispness), components : up to 2 days ahead (roasted vegetables and puree can be prepared in advance and kept refrigerated in separate airtight containers)