Creamy Cauliflower Pie
1 medium cauliflower
1 medium onion, finely minced
25g plain white flour
½ ground mace or a gentle grating or nutmeg
1 teaspoon Dijon mustard powder
50g Gruyere cheese, grated (optional)
40g fresh parsley, chopped
Salt and pepper to taste
Packet of 375g ready made puff pastry
To prepare the filling, cut the cauliflower into small florets and steam until just cooked. Drain and set aside. Melt the butter in a saucepan and fry the onion until soft. Add the flour and cook, stirring for minute. Remove from the heat briefly while you gradually whisk in the milk. Stir in the mace, mustard, cheese if using, parsley and seasoning. Return to the heat and cook, stirring until thickened. Add the cauliflower florets to sauce and stir well until coated. Turn into a pie dish.
Roll out the pastry on a lightly floured surface and cover the dish. Flute the edges and make a hole in the top of the pie to allow the steam to escape. If you wish decorate with leaves from the pastry trimmings.