Cauliflower Pithivier in Gluten-free Cheddar Puff Pastry

Gluten-free Cheddar Puff Pastry

• 150 g Cheddar cheese, cut in pieces (2 cm)
• 250 g gluten-free plain white flour (see tip), plus extra for dusting
• 200 g unsalted butter, diced (1-2 cm) then frozen for 30 minutes
• 120 g water, cold
• 1 tsp xanthan gum
• ½ tsp fine sea salt

Filling

• 400 g cauliflower (approx. 1 small), cut in florets (1-2 cm)
• 2 Tbsp olive oil, plus 20 g
• 10 fresh sage leaves
• 1 - 2 garlic cloves, to taste
• 80 g red onions, quartered
• 20 g gluten-free plain white flour
• 200 g milk
• 2 tsp Dijon mustard
• ¾ tsp fine sea salt
• 2 pinches ground black pepper
• 40 g pine nuts

Pithivier

• 1 medium egg, beaten