If you need a finger food, a light starter, or even a tasty lunch, cauliflower tarts are the ticket.

Recipe: Michael Van de Elzen

Cook the puff pastry between two baking trays to prevent it from rising. It bakes to a beautiful golden colour and is super crispy.

I chargrill the cauliflower in this recipe to give it a load more flavour. It matches perfectly with the sharpness of the feta and richness of the almonds. If you can’t find rocket or basil, chopped fennel works well too.

Makes: 6
Time: 35 minutes

INGREDIENTS

2 sheets readymade puff pastry, cut into 8-10cm circles
¼ cup almond butter or almond paste
1 cauliflower head
2 tbsp olive oil
salt
freshly ground black pepper
100g crumbly sheep’s feta
50g roasted almonds, crushed
3 tbsp fresh mint leaves, torn
3 tbsp fennel fronds
3 tbsp fresh basil leaves, torn
handful baby rocket leaves
curry oil (see recipe below)

METHOD

Preheat the oven to 180°C. Place the puff pastry discs between two sheets of baking paper, between two baking trays. Bake for 10-12 minutes. Once baked and cooled slightly, spread with the almond butter.

Cut or break the cauliflower into small florets and blanch in boiling, salted water. Drain the cauliflower, toss in olive oil, and season with salt and pepper. Chargrill on a hot barbecue or in a chargrill pan.

In a bowl, combine the cauliflower, feta, almonds, mint, fennel, basil, and rocket. Toss together with the curry oil. Arrange on top of the pastry and drizzle with a little of the excess curry oil.

Curry oil

INGREDIENTS

2 tbsp curry powder
4 tbsp canola or vegetable oil

METHOD

Add the oil and curry powder to a small saucepan, bring it to a simmer, then remove it from the heat.

Love this story? Subscribe now!