Booths Cauliflower Cheese Pithivier with Leek, Chestnut & Truffle Oil  recipe

Here’s a wonderful vegetarian dish from Booths, perfect to replace the Sunday roast if you’re looking to get back on the straight and narrow in the new year, and a great way to start 2021 in style.

Serves: 4 l Prep time: 40 minutes l Cook time: 40 minutes


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2 packs full butter ready rolled puff pastry 1 tbsp vegetable oil

Booths Cauliflower Cheese Pithivier with Leek, Chestnut & Truffle Oil

2 leeks, sliced

1 small cauliflower

1 clove garlic, crushed

1 pack cooked peeled chestnuts, diced

Half tsp thyme

1 egg, beaten

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For the cheese sauce

25g butter

25g plain flour

250ml milk

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Half tsp English mustard

125g grated mature Cheddar

60g grated Parmesan

1 tsp truffle oil

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Dash of tabasco


1 Pre-heat oven to 200°C / fan 180°C / gas mark 6. Unroll the pastry and cut out two discs. Make one slightly larger than the other.

2 Cook the leeks in the oil with the garlic, thyme and season. Add the diced chestnuts.

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3 Cook the whole cauliflower in salted water until tender, then cool.

4 For the cheese sauce, melt the butter in a pan and then add the flour. Add the milk a little at a time and whisk until smooth with no lumps. Add the mustard, tabasco, 100g Cheddar cheese, 50g Parmesan and the truffle oil. Leave to cool a little.

5 Pour the sauce over the cold cauliflower until it has an even thick layer and sprinkle with the remaining cheese.

6 To assemble the pithivier, place the smaller puff pastry disc onto a parchment lined baking tray. Add the leek mixture to the pastry, leave a 2cm edge. Sit the cheesy cooked cauliflower on top of the leeks then brush the edge of the pastry with a little bit of the beaten egg.

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7 Place the larger puff pastry disc on top and seal the edges. Be careful to have a nice seal with no gaps. Brush the remaining beaten egg on top and cut a few holes in the centre.

8 Crimp the edges tight with a floured fork and bake for 25-30 minutes until golden and serve with green vegetables.