OVERVIEW

I love roasted cauliflower. By working it on the barbecue, you get this amazing flavour profile. I lightly dusted it with a bit of nutmeg, which really encourages those flavours. Added to that, you get the nuttiness of the cheese, the sweetness of the leeks, you level it out with lemon juice, and you finish it with mustard to give it a little kick. This is such a simple recipe – there’s not a huge amount going on, but you don’t need there to be, because each element brings so much flavour.

Edit ROAST CAULIFLOWER, LEEK AND COMTÉ PIE | Falcon Enamelware X Big Green Egg Oven To Table Pie Dish X Willy's Pies

ROAST THE CAULIFLOWER

Set up your EGG for indirect cooking, with the ConvEGGtor in a legs-up position, topped by a Stainless Steel Grid. The target temperature is 180°C. Coat with the cauliflower quarters with oil, salt and a good sprinkle of nutmeg, then roast for 25 minutes, until golden brown. Leave to cool, then break them down into florets.

Falcon Enamelware X Big Green Egg Oven To Table Pie Dish X Willy's Pies

MAKE THE FILLING

Pour the milk into a large pan along with the whole nutmeg, bay leaves, thyme and the 2 whole garlic cloves. Gently heat until steaming but not boiling. Remove from the heat and leave for 30 minutes to infuse. Strain to remove the aromatics.

In another pan, use the butter and flour to make a roux, then gradually add the infused milk, whisking constantly to prevent lumps developing.

Add the cheese and stir until melted, then stir in the lemon juice and add a touch more grated nutmeg. Season with salt and black pepper.

Warm a splash of rapeseed oil in a pan, then soften the leeks with 2 cloves of chopped garlic. Add the cauliflower florets, then pour over the cheese sauce.

ASSEMBLE THE PIE

Cut the pastry into two sheets – one big enough to line the bottom and side of the dish with a little overhang at the top, one big enough to create a top.

Grease the pie tin with butter then line it with the larger sheet of pastry.

Add the filling, then use brush the edges of the pastry with the beaten egg to wash. Cover with the pie top and press the overhanging edges together firmly then fold down so that the filling is completely sealed. Brush the top with more of the egg wash and season with a little salt.

BAKE THE PIE

Use a fork to pierce a couple of holes in the centre of the pie lid. Place the pie dish on the grid and bake for 40-45 minutes, until piping hot and golden brown.