We cut the cauliflower in florets and water them with half the oil, the ground curry, salt and black pepper to taste. Place on a baking tray, on parchment paper, and cook in the oven, preheated to 200ºC with heat on top and bottom, for 20 minutes or until golden.
Meanwhile we prepare the cream cheese heating the butter cubes in a saucepan. Add the flour and stir to integrate before beginning to add the milk. We do it little by little, over low heat and stirring so that lumps do not form. Cook the whole for about seven or eight minutes or until it has thickened slightly.
Off the heat add the grated garlic cloves, cheddar cheese, mustard and half a teaspoon of salt. Stir gently until the cheese has melted. When it’s tempered add the eggs and we remove well. We booked.
In a bowl, mix the melted butter with the rest of the oil. Brush the phyllo sheets with this mixture, on one side only, and place them, one on top of the otherinside a 22-23 cm mold with a removable base.
Spread half of the cream cheese on the base, fill with the roasted cauliflower and cover with the rest of the béchamel. We fold the leftovers of phyllo dough inwards, leaving the center of the cake exposed.
We bake in the oven pre heated to 190ºC with heat above and below, for an hour. If the surface browns excessively, we cover it with a sheet of aluminum foil. Let the cake rest before unmolding and serving.