Extra Cheesy Mustard Cauliflower Filo Tart

Name: Extra Cheesy Mustard Cauliflower Filo Tart with Apple Salad
Total time: 45 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 portion cauliflower; ½ Onion; 1 sachet Garlic & Herb Seasoning; 1 apple; 40 g butter; 2 tbs plain flour; ¾ cup milk; ½ packet Dijon mustard; 1 packet filo pastry; 2 packet Shredded Cheddar Cheese; 1 packet Mixed Salad Leaves; drizzle white wine vinegar

with Apple Salad

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Calories

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Protein

25.3g protein

Total

45 minutes

Difficulty

Easy

Veggie

cosy-comforts

Allergens:

Milk
Gluten

We spy with our hungry eye a golden crunchy veggie delight. Roasted cauliflower and onion are tossed in a creamy, mustardy sauce and baked in layers of flaky filo with a layer of golden, melty Cheddar on top. Beware, everyone will be demanding more!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 portion

cauliflower

Onion

1 sachet

Garlic & Herb Seasoning

apple

½ packet

Dijon mustard

1 packet

filo pastry

(Contains: Gluten; )

2 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

2 tbs

plain flour

(Contains: Gluten; )

¾ cup

milk

(Contains: Milk; )

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3013 kJ

Fat38.7 g

of which saturates20.9 g

Carbohydrate64.3 g

of which sugars19.2 g

Dietary Fibre7.2 g

Protein25.3 g

Sodium1232 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

Cooking Steps

PDF

• 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.

• Meanwhile, thinly slice apple into wedges.

• When the veggies have 5 minutes remaining, 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 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.

• 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 a second lined oven tray. • Top with creamy mustard cauliflower and sprinkle over shredded Cheddar cheese in centre of the pastry, leaving a 4cm boarder around the edge.

• Carefully fold pastry edges over filling, leaving the centre exposed. • Bake galettes until golden, 15-20 minutes. • Meanwhile, in a large bowl, combine apple, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.