Cheesy Bacon Cauliflower Galette
with Filo Pastry & Apple Salad
We spy with our hungry eye a golden crunchy veggie delight. Roasted cauliflower and onion are tossed in a mustardy sauce and baked in layers of flaky filo with a layer of golden, melty Cheddar on top. Beware, everyone will be demanding more!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 portion
cauliflower
½
Onion
1 sachet
Garlic & Herb Seasoning
1
apple
1 packet
filo pastry
(Contains Gluten; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Mixed Salad Leaves
1 packet
parsley
1 packet
diced bacon
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
¾ cup
milk
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower (including stalk!) into small florets. Cut onion into wedges. • Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, thinly slice apple into wedges.
• When the veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Meanwhile, heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Slowly whisk in the milk and cook, stirring, until thickened, 1-2 minutes. • Remove pan from heat, then stir through Dijon mustard (see ingredients). Season with salt and pepper. • Add roasted veggies to the saucepan with the white sauce and stir to combine.
• Evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer and place on the lined oven tray. • Top with creamy mustard cauliflower, sprinkle over shredded Cheddar cheese and diced bacon in centre of the pastry, leaving a 4cm boarder around the edge.
• Carefully fold pastry edges over filling, leaving the centre exposed. • Bake galettes until golden, 15-20 minutes. • Meanwhile, in a large bowl, combine apple, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice cheesy bacon mustard cauliflower filo galette. Divide galette between plates. • Serve with apple garden salad. Enjoy!