Two colour cauliflower pie

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. 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.