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Cauliflower & corn cheese pot pie


  • Preheat oven to 200°C fan forced (220°C normal).
  • Melt the butter in a heavy-bottomed pot and add the flour. Mix well and cook over a very low heat for 4-5 mins. 
  • Add 1 litre hot milk, all at once, and whisk well. Turn the heat up and cook over a moderate heat for 10 mins, until reasonably thick. Then add the cheese with a little cream and seasonings, and briefly cook.
  • At the same time, blanch the cauliflower in lightly salted, boiling water until crisp-tender. Then add the corn and peas and cook to heat through. Drain well, combine with the mornay sauce and taste for seasoning.
  • Cut a round in a pastry sheet a little larger than your bowl (or 4 individual bowls) and mix the egg with the remaining milk. 
  • Put the cauliflower mixture into the pie dish, leaving a little space at the top. Brush the bowl and pastry edges with the egg wash and then place the pastry on top. Firmly press down the sides and brush the top with more egg wash. Then cook in the oven for about 10-15 mins until golden.
  • Serve with a simple green salad on the side.
  • nb. If the cauliflower mixture is prepared beforehand, cook the pie in a 180°C fan forced (200°C normal) preheated oven.


  • 3 tbsp butter
  • 3 tbsp plain flour
  • 1 litre + ¼ cup milk
  • a good handful of grated tasty cheese
  • cream
  • sea salt & freshly ground pepper
  • 1 small head of cauliflower, cut into small florets
  • kernels of 2 corn cobs
  • ½ cup frozen peas, thawed
  • 1 large frozen puff pastry sheet
  • 1 egg

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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