A fantastic centre piece as well as perfect for a get together – this Roasted Cauliflower Tart looks as good as it tastes…..


For the roasted cauliflower 

1 medium to large cauliflower, broken into florets

2 tbsp melted coconut oil

1 tsp sea salt 

½ tsp ground coriander

1 tsp smoked sweet paprika For the crust 

50g walnuts 

50g oats

½ tsp baking powder

½ tsp ground nutmeg

½ 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

½ tsp ground cardamom 

½ lemon, juice and ½ tsp zest

60ml oat milk 

For the garnish

Zest of ½ a lemon 

2 tbsp finely chopped parsley 

1 Preheat the oven to 200°C/390°F/gas mark 6. Line a roasting tray with parchment paper. 

2 Pour the coconut oil over the cauliflower florets and sprinkle with the salt, coriander and paprika.

3 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. 

4 While roasting, make the crust. Lightly oil the bottom of a 23cm (9inch) loose-bottomed tart tin. 

5 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. 

6 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. 

7 Press the pastry evenly into the tart base using your hands. Trim any extra from around the edges.

8.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: 

1 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.

2 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. 

3 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.

4 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.

Meal Type: Main.

Serves:  6- 8.

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