Crispy roasted cauliflower sits on top of a creamy tahini and cauliflower puree with a hint of lemon inside of a crunchy pie crust. This tart is perfect for a picnic or as a vegetarian main course when paired with a dark leafy salad.
This recipe has been updated from the original February 2015 version in order to provide a better experience for our readers.
Cauliflower has become a bit of a star ingredient around here lately. Some of my favorite recipes are this Moroccan Cauliflower and Pumpkin Couscous Salad and this Honey Roasted Garlic, Parsnip, and Cauliflower Soup.
Creamy Roasted Cauliflower Tart
I am not going to lie, this recipe is a little more hands-on than most of the other recipes on my site.
But it is worth it (especially if you love the flavors of roasted cauliflower and garlic).
You are going to need:
- pie crust: you can use either store bought or homemade depending on access and preference;
- cauliflower: use a medium sized cauliflower;
- onion: I use a brown onion in this recipe, but a red onion would also work, and would add some great color;
- garlic: don't bother peeling the garlic, it squeezes out of the skin easily once it has been roasted;
- smoked paprika;
- turmeric: I use freshly grated turmeric in this recipe, but you could also use ground turmeric;
- lemon juice: freshly squeezed lemon juice is best, but the bottled stuff can be used in a pinch;
- tahini: make sure you check the ingredients of the tahini and mix the excess oil into the mixture before using in this recipe;
- almond milk: why not try making your own thick and creamy homemade nut milk
- Lemon zest and chopped parsley to serve.
For ease when living in the US I would use a premade pie crust as they were easily available at the store.
In Australia this is not the case and I use this Low Carb Paleo Almond Flour Pie Crust with 5 Ingredients from Wholesome Yum recipe instead.
Tips For The Perfect Tart
Once you get going this tart is fairly simple to bring together.
There are a few key tips you are going to want to get right though.
- Be sure to load the pie crust up with either pie weights or uncooked beans prior to baking. This stops it from bubbling up and breaking once baked;
- Check the roasted cauliflower and garlic mixture to make sure it is soft enough to blend into a smooth puree prior to adding it to the food processor. To do this, simply squeeze the cauliflower between two fingers, it should be squishable without being super soggy;
- If you plan on packing this cauliflower tart as part of a picnic or potluc, allow it to cook completely before packing so that the puree mixture has time to set and it will not fall apart.
Storing and Freezing
Leftovers should be stored in an airtight container in the fridge for about 3 days.
To serve, it can be reheated or eaten cold.
I do not recommend freezing this tart, as the pieces of whole roasted cauliflower on top can become soggy and unappealing.
How To Serve Roasted Cauliflower Tart
My favorite way is to serve this up is to serve a nice big slice with a side of dark, leafy salad and a nice glass of white wine (totally skip on the wine if that's not your thing obviously).
It also works great as an addition to a picnic basket.
Just remember to allow it to cool completely and then chill well first so that the tart sets properly for easier transportation.
Roasted Cauliflower Tart
- 1 pie crust, thawed (store bought or homemade)
- 1 medium cauliflower
- 1 medium onion quartered
- 4 cloves garlic skin on
- 2 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon freshly grated turmeric
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon tahini
- ¼ cup almond milk
- Big pinch of black pepper
- Lemon zest and chopped parsley to serve
- Preheat the oven to 450F. Lightly oil a 9 inch tart pan and press the pie crust into the pan, prick with a fork a couple of times. Fill with pie weights and place in the preheated oven for 9 to 11 minutes, or until lightly browned. Remove from oven and allow to cool completely before filling. (see notes for alternative pie crust instructions)
- 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
- Add ¼ 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 cooked and cooled pie 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