Roast cauliflower cheese pie

Method

1. Preheat the oven to 180°C.
2. Line oven tray with Multix bake. Place the cauliflower on the lined tray and drizzle with little olive oil. Roast for about 10 minutes until just starting to brown but still firm and remove from the oven. Grease and line a rectangular loose-based flan tin (we used a 12x34x2.5 cm tin).
3. Line the flan tin with defrosted pastry making sure it’s pushed down into the corners and trim the edges. To blind bake the pastry case. Place a large sheet of Multix Bake onto the pastry and fill with baking beans, dried peas or rice. Bake for about 15 minutes until the edges of the pastry are starting to turn golden, remove the beans and paper and bake for another 5-10 minutes until the bottom of the tart case just starts to turn golden. Remove from the oven and cool a little.
4. Turn the oven up to 170°C.
5. In a large sauté pan or deep frying pan on a low heat, melt the butter, add three quarters of the sliced spring onion and cook gently for 1-2 minutes. Sprinkle the flour over the butter and onions and stir rapidly. Slowly pour in the milk and stock stirring all the time, turn the heat up to medium low and stir until the sauce thickens and starts to bubble (the sauce needs to be thick and smooth). Remove from the heat, add 1½ cups of grated cheese and mustard, season to taste with salt and pepper and a small dash of Tabasco. Brush a little melted butter on the pastry, pour enough sauce on the to just cover the pastry, then pile the cauliflower florets generously into the tart. Top with the remaining sauce and cheese and bake for 15-20 minutes until the topping turns golden brown. Serve piping hot with a green salad.