Preheat your oven to 200°C (180°C fan / gas mark 6).

Toss the cauliflower florets (including chopped stalks/leaves) with half the olive oil, a pinch of salt and pepper, and the curry powder. Spread on a baking tray. Roast for about 20 minutes, until lightly coloured and just tender. Remove from oven and reduce oven temperature to 170°C (fan) / 190°C (regular).

While cauliflower roasts, make the cheese sauce: melt the cubed butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes until it smells nutty.

Gradually whisk in the milk, a little at a time, stirring constantly until smooth. Continue to cook, whisking occasionally, until the sauce thickens slightly (about 7 minutes).

Remove from heat. Stir in the crushed garlic, mustard, half the grated cheese, and a pinch of salt. Stir until the cheese melts and sauce is smooth.

Butter a deep pie dish or spring-form tin. Lay one sheet of filo pastry in the base, butter side up. Repeat with the remaining sheets, overlapping slightly and brushing each layer with melted butter. Let the edges overhang.

Spread half of the cheese sauce over the filo base. Then scatter the roasted cauliflower evenly. Pour over the remaining cheese sauce. Fold over the overhanging filo edges around the filling — you can scrunch or fold the pastry as you like for a rustic finish. Brush the top with remaining melted butter.

Sprinkle the rest of the grated cheese on top. Bake in preheated oven for about 30 minutes, until pastry is golden brown and crisp, and filling is bubbling.

Let the pie sit for 10–15 minutes before serving. Dust with chopped parsley and a little lemon zest if desired, then cut into wedges and serve warm.