Every time I make this roasted cauliflower tart I have such lovely flashbacks of the first time I made it. Isn’t it great how food can leave these lasting memories!
We were living in a little two bedroom townhouse at the time and I had a great little island bench in the middle of the kitchen where I would do all my dabbling. My sister had come around for her bi-weekly ‘cooking lesson’ which consisted of wine consumption (hers…I had the terrible fake stuff because…baby), eating and gossiping.
This joyous event happened quite regularly when my toddler was a new bub as it was about as social as I could be after 7pm. The ‘lesson‘ part came from me telling the baby everything I was doing. Technically, I was telling my sister as well, but I don’t think she really ever listened…she was there for the wine and free food (students…)
Such a simple memory but I still get the warm and fuzzies when I think about it. The tart turned out to be awesome as well which I am sure helps a great deal – i’m pretty certain I would not have looked back quite as fondly if it had been a flop of a dish.
I tend to serve this with a dark, leafy salad and a big glass of wine (for memories sake ya know). But I still think it was better that night we picked at it over a glass of terrible pretend wine, sitting at the island bench, with a little chubby bubby receiving a running commentary of the whole event.
Don’t let the long list of ingredients and instructions put you off. The roasted cauliflower tart comes together without much effort and the result is definitely worth it.
- 1/2 cup walnuts
- 1/2 cup regular rolled oats
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 cup whole spelt flour
- 3 tbsp extra virgin olive oil
- 2 tbsp milk of choice I used homemade almond milk
- 1 medium cauliflower
- 1 medium onion quartered
- 4 cloves garlic skin on
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/4 tsp freshly grated turmeric
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp tahini
- 1/4 cup almond milk
- Big pinch of black pepper
- Lemon zest and chopped parsley to serve
Preheat the oven to 400 fahrenheit
Add cauliflower, onion, garlic, olive oil, paprika and salt to a parchment lined baking sheet and toss to combine. Arrange in a single layer on the tray and roast for 40 minutes, turning the florets over halfway through. Once roasted, remove from the oven and set aside to cool
Reduce the oven to 350 farenheit
Lightly oil a 9 inch tart pan
Place walnuts, oats, baking powder, salt and pepper in a food processor and pulse until ground. Transfer to a bowl and add in the spelt flour and mix well
Drizzle in the olive oil and almond milk and mix until combined (if the mixture seems too dry then add some more milk, 1 tsp at a time)
Using a spatula press the dough into the tart pan, prick with a fork a couple of times and bake for 15 minutes. Once golden remove from the oven and set aside
Add 1/4 of the roasted cauliflower, all of the onion and garlic along with the fresh turmeric, lemon juice, tahini, almond milk and pepper to a food processor and blend until smooth and creamy
Spread the cauliflower mixture into the pre-baked walnut crust and arrange the remaining cauliflower florets on top
Bake the tart for 30 mins. Remove from the oven and allow to cool for 15 mins before garnishing with freshly grated lemon zest and parsley. Serve and enjoy
Don't let the long list of ingredients put you off. This tart comes together quite quickly and doesn't require that much in terms of preparation....the result is totally worth it!