Cauliflower Cheese + Butter Bean Pie

Method

1. Add the butter to a large casserole pot or saucepan on a medium heat. As soon as it has melted, add the onion and cook for 5-6 minutes or until translucent, but don’t brown.
2. Stir in the flour and cook for 2 minutes. Then gradually pour in the milk in batches, whisking as you go to avoid any lumps. Bring to a gentle simmer and cook for 5 minutes or until it thickens slightly, but is still a creamy consistency.
3. Meanwhile, preheat the oven to 200°C fan / 425°F.
4. Add the cauliflower florets to a large saucepan of boiling water and cook for 3 minutes to soften slightly, then drain and stir the cauliflower into the sauce.
5. Next add the beans, nutritional yeast, mustard, nutmeg, lemon juice, half of the cheese and generous pinches of salt and pepper to the sauce. Stir to combine, then pour into a 24cm (9.5”) round pie dish and top with the remaining cheese, then set aside.
6. Roll out the pastry into a square roughly 3-4 mm thick. Then cut out a circle which is large enough so it hangs over the edge of your pie dish. We use a large plate as a guide. Tip: roll up any leftover pastry in baking paper and refrigerate in an airtight container for 1-2 days.
7. Place the circle of pastry over the pie, then fold and crimp the edge back on itself. Brush the top of the pastry all over with milk, then slice a couple of holes in the middle. Now place on a baking tray (this will catch any liquid which might escape!) and bake for 30 minutes or until perfectly golden on top.