Cauliflower Pie with Cumin is a hearty high pie with 3 beautiful layers; meat, cauliflower and cheese sauce. Eat it hot with a green salad.
salt and pepper
salt and pepper
Start with making the dough. This pie will fit in an 8-inch spring form.
Add flour, butter, and salt in a bowl and until you have a mixture that resembles coarse meal with small sized butter pieces. Drizzle water over mixture, and mix until incorporated. Check after 3 tablespoons if dough holds together; if so, stop adding water, if not add the last tablespoon.Do not overwork dough or pastry will be tough.
Press the dough into a ball and wrap in plastic. Refrigerate for at least 30 minutes.
Clean the cauliflower and cut it is small florets. Cook the cauliflower in water with salt for just 5 minutes. Drain.
Mix the ground beef with salt, pepper, curry powder, finely chopped shallot and the egg.
Make the cheese sauce: melt the butter, add the flower and and stir until smooth. Cook roux over medium-low heat and stir constantly until desired color is reached (light caramel). Gradually add the milk and mix until you have a smooth sauce.
Add cheese and mix until melted. Add more milk if too thick. Flavor with salt and pepper.
Remove the dough from the fridge and roll out to a 10-inch circle. This should cover the bottom and the sides of the spring form.
Cover the bottom with the ground beef mixture. Divide the cauliflower on top of the meat and finish with the cheese sauce.
Cover the form with aluminum foil and place in a preheated oven of 400 degrees F.
After 45 minutes remove the aluminum foil and bake another 30 minutes until you have a dark brown top and a caramel crust.
Remove spring from, sprinkle with chopped parsley and serve.