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Cauliflower Cheese Pithivier
A Lambert Produce Recipe

Cauliflower Cheese Pithivier Recipe

Perfect for a special dinner or as a show-stopping vegetarian centerpiece, our Cauliflower Cheese Pithivier combines comforting flavors with an impressive presentation.





  • ½ tbsp olive oil
  • 2 red onions, sliced
  • 2 tsp balsamic vinegar
  • 1 tsp dark brown sugar
  • 1 tsp fresh thyme leaves
  • 600g cauliflower, broken into florets
  • 40g unsalted butter
  • 1 tbsp flour, plus extra for dusting
  • 300ml milk
  • 100g strong cheddar, grated
  • 375g (about 3) leeks, trimmed and sliced
  • 2 x 375g packs ready-rolled light puff pastry
  • 1 egg, beaten


1. Heat the oil in a frying pan over medium heat and fry the onions for 8-10 minutes until soft.

2. Add the vinegar, sugar, and thyme to the onions and continue to cook for 12-15 minutes until starting to caramelise.

3. Meanwhile, cook the cauliflower in a pan of boiling water for 8-10 minutes until tender.

4. In a small pan, melt 20g of butter. Stir in the flour and cook, stirring, for 3-4 minutes until combined and golden. Gradually add the milk, continuing to stir until the sauce thickens.

5. Mix the cauliflower and 80g of the cheese into the sauce. Set aside.

6. In another pan, melt the remaining 20g of butter and fry the leeks over low heat until soft.

7. Preheat the oven to 180°C (160°C fan, gas mark 4).

8. On a floured work surface, roll out a pastry sheet to a 26cm square. Cut into a 26cm-wide circle and place it on a baking sheet.

9. Spoon the onions onto the pastry circle, leaving a 1.5cm border at the edge. Top with the cauliflower cheese mixture, remaining Cheddar, and then the leeks. Moisten the edge of the pastry with water.

10. Roll out the other pastry sheet to a 30cm square. Lay it over the vegetables, pressing down to seal the edges. Trim into a circle and score lines in the pastry with a knife from the centre outwards. Brush with beaten egg.

11. Bake for 35-40 minutes until golden.


Freezing & Defrosting Guidelines

1. To freeze, prepare the pithivier without brushing it with egg, then wrap it in nonstick baking paper and foil.

2. To reheat, remove from the freezer, unwrap and defrost in the fridge overnight. Brush with egg and bake as instructed in the recipe. Once reheated from frozen, eat on the same day – do not reheat a second time.