There are a few different components to this recipe but please don’t be put off, because it is not complicated.
Serves: Up to 8
Time to prepare: 25 mins
Time to cook: 1 hr 25 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
For the roasted cauliflower
1 medium to large cauliflower, broken into florets
2 tbsp melted coconut oil
1 tsp sea salt
1/2 tsp ground coriander
1 tsp smoked sweet paprika
For the crust
50g walnuts
50g oats
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp salt and black pepper to season
130g spelt flour
4 tbsp coconut oil
3 tbsp oat milk or other vegan milk of choice
For the filling
2 tbsp coconut oil
2 medium onions, sliced
3 garlic cloves, finely chopped
1 tsp sea salt
1 dsp ground turmeric
1 round tsp garam masala
1/2 tsp ground cardamom
1/2 lemon, juice and 1/2 tsp zest
60ml oat milk
For the garnish
Zest of 1/2 a lemon
2 tbsp finely chopped parsley
Instructions
To roast the cauliflower:
Preheat the oven to 200°C/390°F/gas mark 6. Line a roasting tray with parchment paper.
Pour the coconut oil over the cauliflower florets and sprinkle with the salt, coriander and paprika.
Mix and place on a roasting tray. Roast for 20–25 minutes, turning half way through roasting, until golden and starting to crisp. Remove from oven and set aside.
To make the crust:
While roasting, make the crust. Lightly oil the bottom of a 23cm (9-inch) loose-bottomed tart tin.
Place walnuts, oats, baking powder, nutmeg and seasoning in a food processor. Blend until coarsely ground. Place in a bowl. Sift in the spelt flour and mix.
Using your hands, rub in the coconut oil until evenly distributed. Add the oat milk and mix. Add a little more oat milk if the mixture is too dry.
Press the pastry evenly into the tart base using your hands. Trim any extra from around the edges.
Prick with a fork. Reduce the oven to 180°C/350°F/gas mark 4 and bake for 15–18 minutes. Remove from oven and set aside.
To make the filling:
Warm the coconut oil in a deep frying pan over a medium heat. Add onions and sauté for 5 minutes until browning. Add garlic and cook for 2 minutes.
Reduce heat. Add salt and continue cooking for 5 minutes to caramelise. Stir in the spices, remove from heat and transfer to a food processor.
Add about ½ the roasted cauliflower, and the lemon juice, zest and oat milk. Blend until smooth and creamy. Spread into the pre-baked tart base and arrange remaining cauliflower florets evenly on the top.
Bake for 35 minutes at 180°C/350°F/gas mark 4. Check cooked and then remove from oven. Sprinkle with chopped parsley and grated lemon zest. Set aside for 5 minutes before serving.
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