Cheesy Cauliflower & Mozzarella Cheese Pies

Cheesy Cauliflower & Mozzarella Cheese Pies

Being the granddaughter of a dairy farmer, there is a special place in my heart for Organic Milk Co. To celebrate Australian Organic Awareness Month, I am excited to share with you my Cauliflower and Organic Mozzarella Cheese Pies recipe. This is a perfect anytime meal and a delicious celebration of food that warms the heart.

Ingredients Featured

Organic Milk Co.

Celebrate Australian Organic Awareness Month this September with certified organic products from The Organic Milk Co. and their great selection of preservative-free shredded cheeses. Perfect for family meals — pizzas, lasagnes, wraps, salads or anything you set your mind to. Available at Coles.

For more information visit organicmilkco.com.au

Cheesy Cauliflower & Mozzarella Cheese Pies

Ingredients | Serves 6 :

600g cauliflower, roughly chopped
(stalk and all)
2 cloves garlic, thinly sliced
4 sprigs tarragon
1 tbsp extra-virgin olive oil 
Sea salt & cracked black pepper, to taste
1 egg, lightly beaten

Cheese Sauce
20g Organic Milk Co. unsalted butter
1 tbsp plain flour 
1 cup milk 
½ cup The Organic Milk Co. Shredded Mozzarella, plus extra for topping pies
½ cup The Organic Milk Co. Shredded Cheddar, plus extra for topping pies
¼ tsp grated nutmeg

Hot-Water Pastry
150g unsalted butter, chopped
2/3 cup water
2½ cups plain flour
½ tbsp table salt

Method:

1. Preheat the oven to 200°C. Place the cauliflower, garlic, tarragon, oil, salt and pepper on a large oven tray and toss to combine. Cook for 15 mins or until tender. 
2. While the cauliflower is cooking, prepare the cheese sauce. Melt the Organic Milk Co. Butter in a small saucepan over medium heat. Add the flour and whisk for 1–2 mins or until a smooth paste forms. Gradually add the milk and cook, whisking, for 3–4 mins or until thickened slightly. Remove from the heat, add The Organic Milk Co. Shredded Mozzarella and Shredded Cheddar, nutmeg, salt and pepper, and whisk to combine. Transfer cauliflower to a large bowl and gently stir in the cheese sauce.
3. To make the hot-water pastry, place The Organic Milk Co. Unsalted Butter and water in a medium saucepan over high heat and bring to the boil. Remove from the heat, add the flour and salt and stir until a smooth dough forms.
4. Turn out the dough onto a lightly floured surface and knead until smooth. Divide into 6 pieces and roll out each portion to 3mm thick. Using a 16cm round plate as a guide, cut out 6 circles and press into 2/3-cup-capacity (180ml) 6-hole jumbo muffin tray. Re-roll the remaining pastry to 3mm thick and cut out 6 x 10cm circles to fit the top of the pies.
5. Divide the cauliflower between the pie shells and top with a little more cheese. Brush the edge of the pastry with the egg and press the tops onto each pie, crimping the edge if you like. Brush the tops with egg. Using a small, sharp knife, make a small slit in the top.
6. Bake for 25–30 mins or until golden.
7. Rest for 5 mins, turn out of the tray and serve.