Cauliflower pie for a rainy day

Creamy, cheesy cauliflower – for some people these ingredients shout and scream 'comfort food', but not me. As you may remember I am not particularly fond of the cauliflower, but today I am easily persuaded to change my mind, especially when the weather outside is blustery and rainy. Something deep and warming like this, well it just sounds so comforting.
Creamy Cauliflower Pie
Serves 4
Ingredients
1 medium cauliflower
1 medium onion, finely minced
50g butter
25g plain white flour
350ml milk
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

Method

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.

Optional: Brush pie with beaten egg. Bake at Mark 7 for 25 to 30 minutes or until the pastry is risen and golden.