Cheesy Mustard Bacon & Cauliflower Filo Galette
with Apple & Walnut Salad
- Gluten
- Wheat
- Walnut
- Milk
- Wheat
- May contain traces of allergens
We spy with our hungry eye a golden crunchy veggie delight. Roasted cauliflower and onion are tossed in a creamy sauce and baked on layers of flaky filo with a layer of golden, melty Cheddar on top. Beware, everyone will be demanding more!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1
Red Onion
1 packet
Filo Pastry
(Contains: Gluten, Wheat)
1 packet
Dijon Mustard
1
Cauliflower
1
apple
1 packet
Walnuts
(Contains: Walnut)
1 packet
Parmesan Cheese
(Contains: Milk)
1
Cheddar Cheese
(Contains: Milk)
100 g
Diced Bacon
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
2 tbs
plain flour
(Contains: Gluten May be present: Wheat)
¾ cup
milk
(Contains: Milk)
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower (including stalk!) into small florets. Cut onion into wedges. • Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• When the veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Meanwhile, heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Slowly whisk in the milk together with grated parmesan cheese and cook, stirring, until thickened, 1-2 minutes. • Remove pan from heat, then stir through Dijon mustard (see ingredients). Season with salt and pepper. • Add roasted veggies to the saucepan with the white sauce and stir to combine.
• Evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer and place on the lined oven tray. • Top with creamy mustard cauliflower, sprinkle over shredded Cheddar cheese and diced bacon in centre of the pastry, leaving a 4cm boarder around the edge.
• Carefully fold pastry edges over filling, leaving the centre exposed.
• Bake galette until golden, 15-20 minutes.
• Meanwhile, thinly slice apple into wedges.
• Roughly chop walnuts.
• In a large bowl, combine apple, mixed salad leaves and a drizzle of white wine vinegar and
olive oil. Season to taste.
• Slice cheesy bacon mustard cauliflower filo galette. Divide galette between plates. • Serve with apple garden salad and sprinkle over walnuts. Enjoy!
