Preheat your oven to 180°C/356°F with the fan setting. This ensures even cooking and a nice, crispy crust for your pie.
While the oven heats, prepare the cauliflower. Place the florets on an oven tray, season generously with salt, pepper, curry powder, and a drizzle of olive oil. Mix everything well to ensure even coating, and bake for 20 minutes. This roasting step enhances the flavor of the cauliflower and gives it a lovely caramelization.
While your cauliflower is baking, melt the butter in a saucepan over medium heat. Once melted, stir in the flour, mixing continuously to create a roux. This helps to thicken your creamy filling later on.
Gradually pour in the milk, whisking continuously until the mixture is smooth. Keep stirring to prevent any lumps from forming. You want a velvety sauce that will envelop the cauliflower beautifully.
As the sauce thickens, remove it from the heat and mix in salt, pepper, cheddar cheese, mustard, and garlic. Stir until the cheese is melted and the mixture is well combined. The aroma will be absolutely mouthwatering!
Grease a 24 cm (9 ½-inch) round springform cake pan. Start layering the phyllo pastry by placing one sheet at the bottom, brushing it with sunflower oil. Repeat this process with the remaining sheets, arranging them in a criss-cross fashion. This creates a beautiful, flaky crust that will be the highlight of your dish.
Once you’ve layered the phyllo, pour half of the creamy filling into the baking pan, and then add the roasted cauliflower on top. Follow this with the remaining cream mixture, ensuring the cauliflower is well-covered.
Fold the layers of phyllo dough over the top, tucking them in gently. This creates a nice seal and keeps everything inside moist while baking. Bake for 20-25 minutes, or until the top is golden brown and crispy.
Once baked, remove the pie from the oven and let it cool slightly. This waiting period allows the filling to set a bit, making it easier to slice. Serve the Greek Cauliflower Pie warm, and enjoy the delicious flavors!
