I do not recall the exact date that roasted cauliflower became my children’s favourite cooked vegetable but suffice to say, it was a case of ‘oh happy day.’
My gals eat salad by the truckload and most nights we eat salad with just about every meal. When served cooked vegetables, it is a chorus of ‘eeeuuurrrgh’ unless it is potato. Raw carrot – great. Roasted carrot – not so great. On the odd occasion when we have frozen peas they will literally eat frozen peas – they prefer them frozen to cooked #strange
So you can imagine my apprehension the first time I roasted a whole cauliflower in the oven and served it up for dinner. But curiouser and curiouser – they not only didn’t hate it, they fairly demolished the whole thing.
Roasted cauli is on the menu fairly regularly now and is served as everything from a side dish to salads, blitzed into soup and now in this vegetarian open pie.
This vegetarian pie is perfect to throw together for an easy lunch or dinner, or for picnics. It also tastes great cold served with a green salad. It is so versatile and you can add or subtract ingredients according to what’s in your kitchen. I would recommend leaving the chickpeas in, both for protein and texture.
Generous glugs extra virgin olive oil
Dried herbs of choice such as Italian, dukkah, Cajun etc
½ cup frozen peas
¼ cups tinned chickpeas, rinsed
1/2 cup grated hard cheese, such as cheddar
S & P
Packet of chilled, not frozen, filo pastry, at room temperature
Melted butter – around 100 grams
1 1/2 cups milk
LET’S GET TO IT:
Preheat oven to 180C and place the whole cauliflower on baking paper-lined oven tray. This recipe only uses half a cauli but feel free to roast a whole cauli and use the rest later.
Drizzle over the oil, sprinkle over dried herbs of choice and roast for 40 miutes or until lightly golden and tender.
Cut into florets and set aside.
Spray a 30cm ceramic or glass pie dish with non-stick spray.
Gently unroll filo pastry sheets and place one into the dish, bush with melted butter and top with another sheet. Continue with five sheets, brushing with melted butter, making sure you cover the bottom and up the sides of the dish.
In a large bowl whisk together the eggs, milk, salt and pepper, drained chickpeas, cheese, peas and cauliflower.
Pour into pastry-lined dish and bake for 35-40 minutes.
Serve warm or at room temperature in slices.