CAULIFLOWER ALMOND TART

Jacqueline Alwill

Brown Paper Nutrition

BPB-posts-caulialmondpumpkinfeta

Plant based meal creations rock my world hey…they’re an absolutely awesome time to put creativity to the test and make vegetables the heroes that they are. For today’s Meat Free Monday inspiration we’ve prepared a CAULIFLOWER ALMOND TART WITH ROAST PUMPKIN AND FETA. It is truly D-lish.

The best part though is that with any tart recipe really, you can literally use whatever vegetables are on hand with a bunch of fresh herbs, maybe some ricotta or whatever cheese (if it’s your friend), and if it’s not a meat free focus then of course the likes of shredded poached chicken, leftover lamb, smoked salmon or trout also work an absolute treat.

Our nutrition highlight in this tart is definitely our little cruciferous hero – CAULIFLOWER. Cauliflower we love because it’s:
+ one of the most versatile vegetables roaming the kingdom and can be eaten roasted, steamed, pureed or mashed raw and as a blitzed rice in place of regular grain rice
+ rich in sulfur containing chemicals known as glucosinolates – these compounds love protecting our body from the likes of bacteria, viruses, inflammation and damage to our DNA
+ contains nutrients to support phase 1 and phase 2 of liver detox pathways

WINNING!

Now time for you to get your mitts into the kitchen…

Enjoy,

J x

CAULIFLOWER TART

GF: DF: SF: V

Makes one large tart base, to serve approximately 6 people

500g raw cauliflower florets, approx 1 small head cauliflower
300g almond meal
2 eggs, whisked
Pinch sea salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

Preheat oven to 180 degrees and line tart tin with baking paper.
Blitz cauliflower florets in food processor.
Transfer to a mixing bowl and add almonds, salt, eggs and herbs.
Place in the fridge for 30 minutes to set.
Press evenly into a 20cm tart tin or spring form cake tin, covering the base and sides.
Bake in oven for 45 minutes until golden.
Removed from oven and allow and fill with your choice of delicious ingredients.

We’ve used roast pumpkin, spanish onion, tomatoes, basil, mint, feta and pepitas here, sea salt and chilli flakes (mandatory in our world).