Cauliflower Cheese Spiral-top Pie

Prep: 10 mins
Cook: 25 mins
Servings: 4
cauliflower cheese spiral-top pie
This cauliflower cheese spiral-top pie is the perfect way to give your leftovers a little more life, and your fridge a little more room! A perfect dinner table addition that comes with the added sweetness of reducing your food waste.


  • 4 cups (1.5kg) leftover cauliflower cheese or macaroni cheese
  • 2 sheets Pampas Puff Pastry, just thawed
  • 1 tbsp dijon mustard 
  • 2 tsp smoked paprika
  • 1 cup (80g) finely grated parmesan


  1. Lay pastry sheets on a work surface; spread each equally with mustard. Scatter with combined paprika and parmesan. 
  2. Roll up each sheet tightly into a log; freeze 15 minutes.
  3. Meanwhile, preheat oven to 220˚C (200˚C fan-forced). Grease a 23cm ovenproof frying pan or dish and place on a baking-paper-lined oven tray.
  4. Place cauliflower cheese in dish. Cut pastry logs into 1cm-thick slices; arrange spiral slices over the top of cauliflower cheese. 
  5. Bake pie 25 minutes or until spirals are puffed and golden.


To make the cauliflower cheese from scratch, stir 60g butter and 60g plain flour in a small saucepan until bubbling. Gradually whisk in 600ml milk until mixture boils and thickens. Add 1 cup grated cheddar, 1 tbsp dijon mustard and 450g cauliflower florets; cook 10 minutes or until slightly tender. If you have any leftover spiral slices, bake them on a separate baking- paper-lined oven tray, at the same time as the pie.