I roasted a cauliflower with a mild curry powder the other day. We ate some as a side dish but there was still quite a bit left over so I wondered what to do with it.

Ingredients

For the Roasted Cauliflower

• 1 medium cauliflower
• 3 teaspoons of mild curry powder (hot won't work — the finished dish emphasises delicacy)
• ½ teaspoon of salt
• Olive oil
• A roasting pan

For the Pastry

• 200 grams of plain flour
• 50 grams of lard (or vegetable baking fat for vegetarians)
• 50 grams of butter
• A pinch of salt
• An egg yolk
• Chilled water

Note: Lard and butter can be replaced with any baking fat.

For the Quiche Cream Filling

• 3 large eggs plus an extra yolk
• 110 grams of cream cheese
• 300 ml carton of double cream
• 50 grams of grated mature cheddar

Instructions

Preheat the oven to 185°C (170°C Fan).

Roasted Cauliflower

1. Divide the cauliflower into florets and place in a roasting pan.
2. Sprinkle the curry powder and salt over the florets.
3. Pour in olive oil and mix thoroughly by hand.
4. Cover the pan with foil and bake for 30 minutes.
5. Turn the heat up to 200°C (185°C Fan), remove the foil, and toss the florets.
6. Bake for 10–15 minutes more until the edges begin to singe.
7. Remove and cool. (You can prepare this 1–2 days ahead.)

Make the Pastry

Option: Purchase ready-made shortcrust pastry if preferred.

1. Use a well-chilled bowl and fat — coldness is essential for good pastry.
2. Sieve the flour into the bowl and chop the fat into small pieces.
3. Rub the fat into the flour with your fingertips until the mixture resembles breadcrumbs.
4. Stir in the egg yolk and one tablespoon of chilled water using a knife until a dough forms.
5. Wrap in clingfilm, flatten into a block shape, and refrigerate for 30+ minutes.

Mix the Quiche Cream

1. Using a hand-held electric mixer, combine the eggs, egg yolk, and cream cheese until completely smooth.
2. Season generously with salt and ground white pepper.
3. Mix in the cream.
4. Finally add the grated cheese.

Blind Bake the Pastry Case

1. Remove the pastry from the fridge and let it reach room temperature until slightly supple (this prevents cracking when rolled).
2. Roll out and line a buttered flan dish, leaving some pastry hanging over the edge to prevent shrinking.
3. Cover the base with a baking parchment disc and baking beans.
4. Bake for 10–15 minutes until a light biscuit colour.
5. Remove the beans and parchment.
6. Bake for an additional 5 minutes to crisp the base.

Assemble and Bake

1. Arrange the roasted cauliflower florets evenly in the flan case. Don't pack too tightly — this is quiche, not cauliflower pie.
2. Gently pour the egg and cream mixture over the florets.
3. Distribute any remaining cheese evenly.
4. Lower the oven to 170°C (160°C Fan).
5. Bake for 30–40 minutes until the top browns but the centre still has a slight wobble.
6. Alternative: use an electronic thermometer — the quiche is ready at 75–80°C in the centre.
7. Remove and cool on a wire rack to room temperature.

Serving & Storage

Serve with salad. Keeps one day at room temperature; refrigerate for longer storage.