Ingredients
1 large cauliflower, cut into florets
Olive oil
12 sage leaves, chopped
80g butter
1 red onion, finely shopped
80g plain flour
800ml milk
50g parmesan, grated
1 teaspoon dijon mustard
5 large eggs
100g kale, chopped, washed and dried
75g pine nuts
1 teaspoon caster sugar
Pinch of paprika
Method
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Heat oven to 180c. Place cauliflower in a large baking tray, drizzle with 2-3 tablespoons of olive oil and scatter with sage leaves. Toss to combine then roast for 1 hour.
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While cauliflower is roasting, melt the butter with 1 tablespoon olive oil. Add onion and cook over low heat for 15 minutes. Sprinkle in flour and stir over heat for a minute. Gradually pour in the milk, whisking until the sauce forms. Bring to the boil, then bubble for 5 minutes, stirring frequently until which and creamy.Stir in the parmesan and mustard and season with salt and pepper. Remove from the heat.
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Once the cauliflower is cooked, chop into small 1-2cm pieces. Beat the eggs in a bowl, add to cheese sauce and then stir in the cauliflower.
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Pour mixture into a buttered and lined 23cm springform cake tin and bake in the 180c oven for 45-50 minutes.
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To make garnish, place kale on a baking tray and drizzle with 1 tablespoon of olive oil, toss to combine. Bake in the oven for 10 minutes.
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In another frying pan, add pine nuts, sugar and paprika and heat over a medium high heat for a few minutes until golden and caramelised.
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Place cooked cauliflower pie onto serving dish. Top with kale and pine nut mixture and serve.
