Preheat the oven to 180°C/356° F on the fan setting.
Place the cauliflower on an oven tray, season with salt, pepper, curry powder, and olive oil. Mix well and bake for 20 minutes. Set aside.
Melt the butter in a saucepan over medium heat, then stir in the flour. Slowly pour in the milk, mixing continuously to achieve a smooth consistency and prevent lumps.
When the sauce has thickened, remove from the heat and add the salt, pepper, cheddar cheese, mustard, and garlic. Mix well.
Grease a 24 cm (9 ½-inch) round springform cake pan and place a sheet of phyllo pastry on the bottom. Coat it well with sunflower oil. Repeat with the rest of the sheets of pastry, arranging them in a criss-cross fashion..
Pour half the cream into the baking pan, place the cauliflower on top, pour in the remaining cream, fold the pastry layer over the top, and bake for 20-25 minutes.
Serve the cauliflower pie warm.
Notes
Chef’s tip: Feel free to add as much cheese as you desire for a richer flavor.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
