Ingredients

  • 1 cup of whole wheat flour
  • 1 cup of cornflour
  • 3 tbsp of butter (room temperature)
  • 1/2 cup of milk
  • Salt
  • 1 egg yolk (to brush the crust)
  • 1 cup of purple cauliflower florets
  • 1 cup of light green cauliflower florets
  • Extra florets to garnish the pie

Dressing ingredients

  • 1 onion (medium), chopped
  • 4 tbsp of butter
  • 3 tbsp of whole wheat flour
  • 700 ml of milk
  • 1 cup of grated Parmesan
  • 1 bay leaf
  • 1 tsp of nutmeg
  • 1 tsp black pepper
  • Salt

Author of this recipe

Leticia Massula

Leticia Massula

Food blogger / food writer

Letícia Massula is a chef living in Sao Paulo, Brazil. She shares her cooking skills. creativity and lovely recipes on Love my Salad.  Read more

This savoury pie is filled with purple and green cauliflower, paired with a tasty white sauca, or Béchamel sauce. Serve it for Christmas dinner - or make it for a lazy, comfortable weekend. 

Total votes: 52

Preparation

Base/ Dough

  • Sift the flour and cornflour together. Add salt, butter, and milk and knead into a uniform ball.
  • Pack the ball in plastic wrap and let it rest in the refrigerator for 30 minutes.

Filling

  • Cook the cauliflower florets for 1 minute in boiling water with salt and baking soda – cook the purple and green separately to preserve the colours.
  • Drain and set aside.

White sauce (Béchamel)

  • Put the butter and onion in a saucepan and cook until the onion is softened. Then add the whole wheat flour, mix well and keep stirring until a light golden colour.
  • Add the milk (cold) and whisk continually to avoid lumps forming.
  • Next, add the bay leaf. The appearance will be very creamy, then add the cheese and mix again.
  • Season with salt and nutmeg.

Pie assembly

  • Select a baking plate with a removable base.
  • Roll out the dough. Note: the dough must be rolled out larger than the plate as you will need this to make the pie crust.
  • Arrange the florets over the dough and top with the sauce. Then turn the dough in to close the circle and create an edged crust.
  • Use the extra florets to garnish the pie.
  • Brush the pie crust with the egg yolk mixed with 1 tsp of water.
  • Bake the pie in a hot oven (200 C) until the edges are golden brown, for about 20-30 minutes.

Related salads chosen by others

Celeriac and orange tiramisu

Celeriac and orange tiramisu

Average 3 of 5 stars
Kohlrabi 'au vin rouge'

Kohlrabi 'au vin rouge'

Average 4 of 5 stars

Want to stay up-to-date? Subscribe to our newsletter!