easy as PIE

BACON AND CAULIFLOWER CHEESE PIE

SERVES 6-8

5 cups (1.25L) full cream milk
1 garlic clove, unpeeled, bruised
700g (about ½ large) cauliflower,
cut into florets
60g unsalted butter, chopped
180g smoky bacon rashers, cut into batons
1 onion, finely chopped
⅔ cup (100g) plain flour
100g grated cheddar
80g finely grated parmesan
1 tsp Dijon mustard
½ tsp freshly grated nutmeg
375g frozen puff pastry, thawed
1 egg, lightly beaten, for egg wash
Rocket, to serve

Preheat oven to 200°C. Place milk, garlic and cauliflower in a large saucepan over medium-low heat. Bring to just below the boil, then remove from heat and strain through a fine sieve, reserving cauliflower and milk separately. Discard garlic.

Place butter, bacon and onion in a large non-stick saucepan over medium-low heat. Cook, stirring, for 5-6 minutes until onion has softened and bacon fat has rendered. Add flour and cook