• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower (including stalk!) into small florets. Cut onion into wedges. • Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, thinly slice apple into wedges.

• When the veggies have 5 minutes remaining, heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Slowly whisk in the milk and cook, stirring, until thickened, 1-2 minutes. • Remove pan from heat, then stir through Dijon mustard (see ingredients). Season with salt and pepper. • Add roasted veggies to the saucepan with the white sauce and stir to combine.

• Evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer and place on the lined oven tray. • Top with creamy mustard cauliflower and sprinkle over shredded Cheddar cheese in centre of the pastry, leaving a 4cm boarder around the edge.

• Carefully fold pastry edges over filling, leaving the centre exposed. • Bake galettes until golden, 15-20 minutes. • Meanwhile, in a large bowl, combine apple, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.

• Slice cheesy mustard cauliflower filo tart. Divide between plates. • Serve with apple salad. Enjoy!