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Spelt Roasted Cauliflower Cheese Pie

Golden spelt shortcrust cauliflower cheese pie on a wooden board with one slice lifted to reveal the cheddar filling

Cauliflower cheese is a classic British side dish. This version turns it into a proper main, baked inside a spelt shortcrust that's sturdy enough to slice cleanly at the table.

Roasting the cauliflower first makes a difference. The florets pick up colour and a slightly nutty flavour before they ever meet the cheese sauce. That step takes 20 minutes but it changes the texture completely.

Spelt flour gives the pastry a mild, wheaty taste that pairs well with the sharpness of a good aged cheddar. The dough is forgiving and easy to roll, even for beginners.

You can prepare the filling and the pastry case a day ahead. Assemble and bake when you're ready.

Why You'll Love This Recipe

  • Spelt pastry holds its shape and slices cleanly
  • Roasted cauliflower stays firm, not watery, inside
  • Sharp cheddar sauce is thick enough to fill a pie
  • Filling and pastry can be made one day ahead
Thick golden cheddar béchamel sauce stirred in a saucepan next to roasted cauliflower florets on a baking sheet

Ingredient Notes

  • Spelt flour: White spelt flour gives a lighter, more tender crust. Wholegrain spelt works too but produces a denser, nuttier pastry. Do not substitute plain wheat flour if you want the mild spelt flavour.
  • Cauliflower: One medium head (about 700 g whole) yields roughly 500 g of florets once trimmed. Cut florets to similar sizes so they roast evenly.
  • Aged cheddar: Use a sharp, aged cheddar for a sauce with real depth. Mild cheddar tends to disappear into the béchamel. Gruyère or a strong Lancashire cheese also work well.
  • Whole milk: Whole milk gives the béchamel the right body. Semi-skimmed produces a thinner sauce that can make the pie filling too loose.
  • Butter (for pastry): Cold butter cut into small cubes is key. It needs to stay cold until it hits the oven so the pastry stays short and flaky rather than greasy.
  • Dijon mustard: A teaspoon stirred into the cheese sauce sharpens the overall flavour without making the pie taste of mustard. Yellow mustard is a weaker substitute.
A slice of spelt roasted cauliflower cheese pie on a white plate with watercress salad and a glass of white wine
Prep Time 30 mins
Cook Time 60 mins
Total Time 1 hr 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 200  C
Servings: 6
Estimated Cost: 2.80
Calories: 520
Best Season: Fall, Winter
Dietary: Contains dairy and eggs, Contains gluten (spelt), Nut-free, Vegetarian
Description

Spelt shortcrust holds its shape without shrinking, and the roasted cauliflower adds a nutty depth that plain steamed cauliflower simply doesn't deliver. The cheddar sauce stays thick and creamy inside the pie rather than watering out during baking.

Ingredients
    Spelt Shortcrust Pastry
  • 280 g white spelt flour (plus extra for dusting)
  • 140 g cold unsalted butter (cut into 1 cm cubes)
  • 1/2 tsp fine sea salt
  • 4-5 tbsp cold water (add one tablespoon at a time)
  • 1 large egg (beaten, for egg wash)
    • Roasted Cauliflower
  • 500 g cauliflower florets (from 1 medium head, cut into even 3 cm pieces)
  • 2 tbsp olive oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper (freshly ground)
    • Cheddar Sauce
  • 40 g unsalted butter
  • 40 g plain spelt flour (or plain wheat flour)
  • 400 ml whole milk (warmed)
  • 150 g aged cheddar (coarsely grated)
  • 1 tsp Dijon mustard
  • 1 large egg yolk (for binding the filling)
  • 1/2 tsp fine sea salt (or to taste)
  • 1/4 tsp white pepper
  • 1 pinch nutmeg (freshly grated)
Instructions
    Make the Pastry
  1. 1
    Combine the spelt flour and salt in a large bowl. Add the cold butter cubes and rub between your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.
  2. 2
    Add cold water one tablespoon at a time, mixing with a fork after each addition, until the dough just comes together and is not sticky. Do not overwork it.
  3. 3
    Flatten the dough into a disc, wrap in cling film, and refrigerate for 20 minutes.
    4. Roast the Cauliflower
  4. 4
    Heat the oven to 220 C / 430 F. Toss the cauliflower florets with olive oil, salt, and black pepper on a large baking sheet. Spread them out in a single layer.
  5. 5
    Roast for 20 to 22 minutes, turning once halfway, until the edges are golden brown and the florets feel firm but cooked through. Remove from the oven and set aside. Reduce oven temperature to 200 C / 390 F.
    6. Make the Cheddar Sauce
  6. 6
    Melt the butter in a medium heavy-bottomed saucepan over medium heat. Add the spelt flour and stir constantly for 1 minute until the mixture smells biscuity and turns pale golden.
  7. 7
    Remove from the heat and gradually whisk in the warmed milk, about 60 ml at a time, until smooth after each addition.
  8. 8
    Return to medium heat and cook, stirring constantly, for 4 to 5 minutes until the sauce is thick enough to coat the back of a spoon.
  9. 9
    Remove from the heat. Stir in the grated cheddar, Dijon mustard, salt, white pepper, and nutmeg until the cheese melts and the sauce is smooth.
  10. 10
    Let the sauce cool for 5 minutes, then stir in the egg yolk until fully combined. Fold in the roasted cauliflower florets gently.
    11. Line and Blind Bake the Pastry
  11. 11
    Lightly flour a work surface. Divide the chilled dough into two pieces, roughly two thirds and one third. Roll the larger piece to about 3 mm thickness and use it to line a 23 cm loose-bottomed tart tin, pressing gently into the base and sides. Trim the excess, leaving a 1 cm overhang.
  12. 12
    Line the pastry case with baking paper and fill with baking beans or dried rice. Chill in the fridge for 10 minutes.
  13. 13
    Blind bake at 200 C / 390 F for 12 minutes. Remove the beans and paper, then bake for a further 5 minutes until the base looks dry and just starting to colour. Remove from the oven.
    14. Fill and Bake the Pie
  14. 14
    Spoon the cauliflower cheese filling into the blind-baked pastry case and spread it level.
  15. 15
    Roll the remaining third of pastry to a circle slightly larger than the tin. Brush the pastry rim with beaten egg. Lay the pastry lid over the filling, press the edges together firmly, and trim the excess with a sharp knife.
  16. 16
    Crimp the edges, cut two small steam vents in the centre of the lid with a knife, and brush the whole top with beaten egg. Scatter a pinch of flaky sea salt over the top if you like.
  17. 17
    Bake at 200 C / 390 F for 28 to 30 minutes until the pastry is deep golden brown and the filling feels set when you gently shake the tin.
  18. 18
    Allow the pie to rest in the tin for 10 minutes before releasing and slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 520kcal
% Daily Value *
Total Fat 30g47%
Saturated Fat 16g80%
Cholesterol 110mg37%
Sodium 580mg25%
Potassium 420mg12%
Total Carbohydrate 48g16%
Dietary Fiber 5g20%
Sugars 6g
Protein 16g32%
Vitamin A 680 IU
Vitamin C 38 mg
Calcium 280 mg
Iron 3 mg
Vitamin D 22 IU
Vitamin E 1.8 mg
Vitamin K 18 mcg
Thiamin 0.3 mg
Riboflavin 0.3 mg
Niacin 3.2 mg
Vitamin B6 0.3 mg
Folate 55 mcg
Vitamin B12 0.6 mcg
Phosphorus 290 mg
Magnesium 42 mg
Zinc 2.1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Rest the spelt pastry dough in the fridge for at least 20 minutes before rolling.
  • Roast cauliflower at 220 C until the edges are golden, not just softened.
  • Do not skip blind baking or the base will be undercooked under the wet filling.
  • Cool the cheese sauce slightly before adding egg yolk to prevent curdling.
  • If edges of the pastry brown too fast, cover them loosely with foil strips.
Keywords: spelt roasted cauliflower cheese pie, spelt shortcrust pie, vegetarian cauliflower pie, spelt pastry recipe, cauliflower cheese pie

Equipment

  • 23 cm / 9-inch loose-bottomed tart tin
  • large baking sheet
  • medium heavy-bottomed saucepan
  • rolling pin
  • baking beans or dried rice for blind baking
  • pastry brush

Tips

  • Pat the roasted cauliflower florets dry with kitchen paper before adding them to the sauce to keep the filling firm.
  • Chill the rolled pastry case in the fridge for 15 minutes before blind baking to prevent it from shrinking.
  • Blind bake the pastry base for 12 minutes before adding the filling so the bottom crust stays crisp, not soggy.
  • Let the cheese sauce cool for 5 minutes before stirring in the egg yolk to avoid scrambling it.
  • Brush the pastry lid with beaten egg and scatter a pinch of flaky sea salt on top for a deep golden finish.

Variations

  • Add 80 g of crispy cooked lardons to the cheese sauce for a smoky, bacon-cauliflower version.
  • Swap cheddar for 100 g of crumbled blue cheese and add a handful of toasted walnuts for a richer filling.
  • Use half cauliflower and half broccoli florets, both roasted, for a slightly more colourful cross-section when sliced.

Storage and Reheating

Cool the pie completely before covering. Store in the fridge for up to 3 days. The pastry stays reasonably crisp if the pie is left uncovered for the first hour of cooling.

Reheat individual slices in the oven at 180 C / 355 F for 15 minutes. A microwave will soften the pastry noticeably, so use it only if time is short. Cover with foil if the top starts to darken before the filling is hot through.

This pie freezes well before baking. Assemble the whole pie, wrap tightly in cling film and foil, and freeze for up to 2 months. Bake from frozen at 190 C / 375 F for 45 to 50 minutes, covering the edges with foil for the first 20 minutes.

Serving Suggestions

A simple green salad with a sharp vinaigrette cuts through the richness of the cheese filling. Watercress, thinly sliced radish, and a lemon-olive oil dressing work particularly well.

For a more filling dinner, serve with a bowl of roasted cherry tomatoes or a small dish of pickled red onions on the side. Both add acidity that balances the pastry and sauce.

This pie works at room temperature as well as hot, which makes it a practical option for casual gatherings or packed lunches. Slice it straight from the tin or transfer to a board for serving.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-roasted-cauliflower-cheese-pie/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!