Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
HomepageHomepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Recipes
Offers
Coupons
Favourites
Shopping Lists
Regulars
Reserved Orders
Smart Pass
Brands We Love
Chestnut and Cauliflower Filo Pie

Chestnut and Cauliflower Filo Pie

By OcadoLife
Published on 14 November 2025
Looking for a vegan showstopper to bring the wow factor to your table? This Chestnut and Cauliflower Filo Pie, from chef and author Christina Soteriou, features layers of flaky filo wrapped around a rich, velvety filling, with a topping of roasted cauliflower. It feels special but is surprisingly easy to make. Even better, it can be made ahead and chilled for up to 2 days before baking – making for stress-free hosting.
Shop for ingredients

Time and servings

1 hr 10 minsTotal time
8Servings
20 minsPrep time
50 minsCooking time

Ingredients

  • 2 cauliflower heads, cut into bite-size florets, leaves reserved and sliced into ribbons (discard any tough stems)
  • 3 tbsp olive oil, plus 50ml for brushing
  • 2 red onions, finely sliced
  • 1 tsp ground cumin
  • 5 garlic cloves, finely sliced
  • 300g silken tofu
  • 180g cooked chestnuts
  • 2 tbsp nutritional yeast
  • 1½ tsp garlic powder
  • 1 tbsp coarse black pepper
  • 2 tsp sea salt flakes
  • 1½ tbsp wholegrain mustard
  • 2 tbsp plant-based butter, melted
  • 1 (270g) pack filo pastry
  • 50g pine nuts
  • 3 pinches sumac (optional)
  • 1 small handful parsley or dill, chopped

Method

  • Step 1

    Preheat the oven to 220°C/200°C fan/gas 7. In a roasting tin, toss the cauliflower florets with 1 tbsp oil and some seasoning. Roast for 25 mins, tossing halfway, until soft and lightly charred. Remove and allow to cool slightly. Reduce the oven to 200°C/180°C fan/gas 6.

  • Step 2

    Meanwhile, heat 2 tbsp oil in a large frying pan. Add the onions with a good pinch of salt and cook on medium-low heat for 10 mins, stirring often. Add the cumin, garlic and cauliflower leaves; cook for 15 mins (approx.) until soft and caramelised. Remove from the heat; leave to cool slightly.

  • Step 3

    Blitz the silken tofu, chestnuts, nutritional yeast, garlic powder, black pepper and sea salt flakes in a blender until smooth. Stir in the mustard.

  • Step 4

    In a large bowl, combine two-thirds of the cauliflower and two-thirds of the onions with the creamy tofu mixture. Mix well; season.

  • Step 5

    Line a 25 cm springform tin. Mix the 50ml oil with the melted butter; brush over the base and sides.

  • Step 6

    Unroll the filo sheets. Brush the butter mix over the top sheet and lay it in the tin, allowing an even overhang. Repeat with the remaining filo, layering the sheets at different angles so there’s an overhang all round the tin.

  • Step 7

    Spoon in the cauliflower-tofu mix. Top with the reserved cauliflower and onions, and the pine nuts. Scrunch up the pastry overhang to create a crust around the filling, leaving the middle open. Brush the scrunched pastry with more butter mix; sprinkle with sumac (if using), salt and pepper. (You can wrap in cling film and chill for up to 2 days.)

  • Step 8

    Bake on the middle shelf for 25 mins, or 30 mins if chilled; rotate if needed and cover loosely with foil if browning too quickly. Rest in the tin for at least 15 mins, then transfer to a serving plate and scatter over the parsley or dill.