Curried Cauliflower Cheesy Pie

All around the best, creamiest, cheesiest, curried cauliflower pie out there. From a recipe by Yottam Ottolenghi's test kitchen comes our go-to comfort food of the last six months. We make this dish at least once a month and it is so gratifying every time.

US units and process shots below to accompany linked recipe (above)

Ingredients

1 large head cauliflower, trimmed and cut into bite-sized florets

2 tsp mild curry powder

3 tbsp olive oil

Salt and black pepper

2oz butter, cut into cubes

2oz melted butter

2 1/2 oz plain flour

2 1/2 cups whole milk

2 garlic cloves, peeled and crushed

1½ tbsp English mustard

5 1/2oz mature cheddar, roughly grated

6 sheets feuilles de filo

1 tbsp parsley, roughly chopped

1½ tsp lemon zest

Cauliflower florets mixed with olive oil, curry powder, salt and pepper

Making the roux with butter and flour

Whisking in the milk

Cauliflower all roasted in a 390°F oven

Laying out the six phyllo sheets over a springform pan, all nicely brushed with the melted butter

Sauce in the bottom, then the cauliflower (and a little left over chicken!)

more sauce on top

roughly crinkle the phyllo back over the cauliflower, leaving the center open. Butter the exposed phyllo

After 30 minutes, springform side release and only a little oozing!

All plated up. Don't worry if it breaks up. It's all goodness!