Cheesy Masala Cauliflower Pithivier
This stunning Pithivier combines flaky puff pastry with bold masala flavours for a showstopping centerpiece. Packed with layers of spiced cauliflower cheese, savoury leeks, and a creamy onion-potato mixture, it’s a fusion of comfort and elegance. Perfect for impressing guests or treating yourself to a hearty, flavourful bake!
Ingredients For the Filling:
- ½ tbsp olive oil
- 2 large onions, finely sliced
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tbsp apple cider vinegar
- 150g potatoes, peeled and diced
- 3 leeks, sliced
- 4 garlic cloves, sliced
- Large handful coriander
For the Cauliflower Cheese:
- 50g butter
- 1 tbsp plain flour
- 1–2 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp grated garlic
- 1 tsp grated ginger
- 400ml milk
- 450g Cauliflower
- 150g cheddar cheese, grated
For the Pastry:
- 2 x 375g packs ready-rolled puff pastry
- 1 egg, beaten
Step 1
Heat olive oil in a frying pan over medium heat. Add mustard seeds and cumin seeds; when sizzling, stir in onions. Cook for 10 minutes until caramelized. Add apple cider vinegar, potatoes, and 200ml water. Cook for 15 minutes until potatoes are soft.
Step 2
Boil cauliflower florets in a large pot for 8–10 minutes until tender. Drain and set aside.
Step 3
Melt the butter in a saucepan over medium heat. Add the garlic, ginger, chili powder, coriander, and cumin, stirring continuously, and cook for 2 minutes. Sprinkle in the flour and cook for another 2 minutes. Gradually pour in the milk, whisking constantly until the mixture thickens. Stir in the cheese and 1 teaspoon of salt until fully combined. Gently fold in the cauliflower, ensuring it is evenly coated.
Step 4
Heat the oil in a separate pan over medium heat. Add the leeks and ½ teaspoon of salt, cooking for 5 minutes until softened. Stir in the garlic and cook for an additional 2 minutes. Sprinkle in the coriander and mix thoroughly.
Step 5
Allow all the fillings to cool completely.
Step 6
Preheat the oven to 180°C. Cut a large circle out of one puff pastry sheet and place it on a baking tray. Use a fork to prick the center, leaving a 3cm border untouched. Brush the border with egg wash.
Step 7
Layer the fillings on the pastry: start with the onion-potato mixture, followed by the cauliflower cheese (avoiding any excess sauce), and finish with the leeks.
Step 8
Place the second pastry sheet over the fillings, pressing the edges together to seal, and trim any excess. Score the top for decoration, then brush with egg wash.
Step 9
Bake for 35–40 minutes until golden and crisp. Allow to cool slightly, then serve with the reserved sauce if desired.