Curried cauliflower cheese filo pie from Ottolenghi Test Kitchen - Shelf Love (page 180) by Yotam Ottolenghi and Noor Murad

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shortcrust or puff pastry for filo pastry.

  • amy_9scy2c on April 08, 2026

    Over the top, outstanding. We have made this twice, first with puff pastry and this time with filo. Both work really well, but we prefer filo. I halved the recipe and it made 4 generous portions. Go by the weight of cauliflower as 700 g is more than a large head. I simplified the recipe a bit. I cooked the cauliflower in a 9”x9” parchment-lined glass baking dish, dumped it into a bowl and used the same dish and parchment to assemble and cook the dish. Part way through the cooking, as directed in the recipe, I lifted the parchment out of the baking dish and put it on a baking sheet to finish the cooking. I used Madras Curry powder and Coleman’s dry mustard. I would use a 9x13 dish for the full recipe. Note to self, the bechamel sauce and cauliflower would make good fixings for a pizza with some extra cheddar next time we fire up the pizza oven.

  • FieryFantail on July 17, 2023

    I reduced the bechamel - 20g butter, 40ish-gms flour, 500ml milk. It was still a generous amount! Very tasty.

  • aargle on July 19, 2022

    I loved this. Yes it was rich but I served it with the zingy chopped salad from Falastin which was perfect and cut through the richness. I used normal curry powder, dry mustard powder plus a pinch of chilli powder and a low fat milk (that was an accident). Thought the radio of cauliflower to bechamel was fine but probably had about 900grams of florets. Will make again.

  • tarae1204 on February 25, 2022

    The recipe instructs you to wait fifteen minutes before serving, but that wasn’t nearly enough time for the pie to cool, much less set. After 30 minutes, it was still quite hot in the center. I’d give yourself 2.5-3 hours from start to serve with this recipe: 60 prep, 60 bake, 60 cool. My overall impression wasn’t as positive as the other reviewers. My bechamel came out a little grainy and underwhelming in flavor. Definitely not enough cauliflower (using standard size head), and the small florets were too soft for me. I couldn’t taste the mustard and curry very well. Lastly, this pie is difficult to slice. My experience is in the minority based on other recent reviews, however! So it could just be my execution, ingredients and kitchen.

  • anothersarah on February 02, 2022

    I took a chance and made this with sharp provolone so I could get rid of it and it was way too strong. My mistake. I think it would be terrific with cheddar as written but it is an incredibly rich recipe better suited for special occasions than a regular dinner.

  • Astrid5555 on December 22, 2021

    Delicous, but very rich. Sauce to cauliflower ratio is wrong, would have loved more cauliflower, but mine was very small, so note to self, buy a bigger one next time.

  • Schooffiecooks on December 11, 2021

    Delicious! I used 3 eggs and some creme fraiche instead of the running sauce. And made it several times with different pastry. I even made it with pizza dough, bought the wrong dough, bit realized it after the first bite. Still good!

  • Lsblackburn1 on November 26, 2021

    Also agree that this was delicious. But there was so much béchamel to cauliflower! Definitely will serve more than 4.

  • dc151 on November 24, 2021

    Ok, so this was fabulous! Great flavor. Super rich and it was very filling. I would only say it needed more cauliflower- my one normal-sized head was not enough given the amount of béchamel. Also, it takes quite some time, you could cut it down to about 25 minutes if you get rid of baking it in the filo- just make a "mac and cheese"- with cauliflower instead of macaroni, for a very easy weeknight meal!

  • Running_with_Wools on November 07, 2021

    This was good and very rich.

  • joneshayley on October 02, 2021

    A delicious pie! Rick and sumptuous , an absolute treat. The salad alongside is essential.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.