¼ cup EVOO
120g butter, diced
8 eschallots, diced finely
1 leek, sliced finely
1 tsp cumin
1 tsp coriander seed
1 tsp turmeric
1 tsp fenugreek
2 tsp pink peppercorns
80g flour, sieved
400mL CHEF Shellfish Reduced Stock
2 head cauliflower, roughly trimmed into large florets
10 sheets puff pastry
4 egg yolks
Preheat oven to 200°C fan forced.
Add EVOO and butter to a pot over low-medium heat. Gently sweat leek and eschallots until translucent (4–5 mins). Add cumin, coriander seeds, turmeric, fenugreek, and pink peppercorns, and cook until fragrant.
Add in flour to make a roux and cook out. Mix CHEF Shellfish Reduced Stock with water and add periodically to roux, mixing vigorously, to form a veloute. Adjust seasoning. Once stock is added and desired texture is achieved, transfer to a gastronorm tray lined with baking paper and allow to cool in the fridge.
Roast cauliflower in salt and butter, allow to cool.
If frozen, allow puff pastry to come to fridge temperature. Form into desired pie shape (roll, pasty, pie casing), placing veloute on the bottom and cauliflower on top. Seal pie, dock pastry, and glaze with egg yolk. Bake at 200°C for 12 minutes
or until golden.