Cauliflower, Cheese and Creamy Coconut Milk Curry Pie

Some times, the most unexpected recipes come out from empty kitchen cupboards paired with a big hunger. That was my case last night when, starving after a long day at work, I forgot I had to make some food shopping on the way back. All I had left at home was a cauliflower, some cheese, the yolks from a previous recipe and coconut milk.

The forced experiment of combining them together made this delicious pie possible.

I literally could not stop devouring it so good it was. The delicate sweet taste of both the cauliflower and coconut milk blended superbly with the creamy cheese. Curry was the spicy component with made this pie an even more enjoyable experience.

I am sharing this recipe with you, hoping that you may love it too 🙂

Cauliflower, Cheese and Coconut Milk Curry Cream Pie
  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time25 Minutes
  • Servingserves 4 people
  • Cooking methodOven
  • CuisineInternational

Ingredients

  • 700 gcauliflower
  • 250 gpastry for pies (I used pâte brisĂ©e)
  • 150 gEmmental cheese
  • 150 mlwhole coconut milk
  • 4 spoonsgrated Pecorino cheese (or Parmesan cheese)
  • 3egg yolks (1 to be used for the eggwash )
  • 2 teaspoonsground mild curry
  • 1 teaspoonground paprika
  • 1 bouquetfresh parsley

Preparation

  1. – bring to boil abundant salted water;

    – wash and rinse well the cauliflower and chop it;

    – transfer it into the boiling water and let it cook for about about 10 minutes;

    – cauliflower must become tender but not too soft;

    – meanwhile, grease a 22cm rounded baking tray and fold it with the pastry;

    – pour the coconut milk onto a small saucepan and put it on the stove on medium heat;

    – chop the Emmental cheese into small cubes;

    – when the milk starts to boil, add the cheese and stir well till it melts;

    – sift the ground curry onto the milk and stir well to avoid lumps ;

    – remove the saucepan from the stove and add 2 yolks, mix well till they amalgamate well;

    – drain the cauliflower and transfer it into a large bowl;

    – pour the cheese-curry sauce onto it and mix well;

    – add the chopped parsley and mix well;

    – transfer everything onto the pasty;

    – top the pie with the grated cheese;

    – flip the edges onto the top of the pie and brush the crust with the remaining yolk;

    – dust the crust with the ground paprika;

    – bake at 180 degrees for about 25 minutes or till golden

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