FOOD

Make your Diwali spread unique these international starters that can be made ahead of time

Consider yourself a citizen of the world? Go global this Diwali with some unique flavours to start off meals.

CAULIFLOWER PASTILLA TRIANGLES

Prep time 30 mins Cooking time 50 mins Makes 9

INGREDIENTS

A pinch of saffron threads

1 tbsp hot water

2 tbsp olive oil

340g red onions, finely chopped

2 cloves garlic, crushed

1 tsp ground turmeric

1 tsp ground ginger

¼ tsp ground cinnamon

500g finely chopped cauliflower 160g roasted blanched almonds, coarsely chopped

1 cup coarsely chopped fresh coriander 1 cup coarsely chopped fresh flat-leaf parsley

9 sheets filo pastry

125ml olive oil, extra

METHOD

Combine saffron and water in a small bowl; set aside. Heat oil in a large frying pan over medium-high heat; cook onion, garlic, turmeric, ginger and ½ tsp of ground cinnamon for 5 mins or until onion softens.

Add cauliflower; cook stirring, for 10 mins or until tender. Season with salt. Add saffron mixture; cook for a minute or until water evaporates. Transfer to a large bowl; stir in almonds and herbs. Leave to cool completely.

Divide the mixture into 9 equal portions. Preheat oven to 180°C. Oil an oven tray. Brush one sheet of pastry with a little of the extra oil; cut in half lengthways, place one strip on the other. Place a portion of the filling mixture in a corner of the pastry strip, leaving a 1cm border. Fold opposite corner of pastry diagonally across the filling to form a triangle; continue folding to end of pastry sheet, retaining triangular shape. Place triangle, seam-side down, on tray.

Repeat with remaining pastry, oil and cauliflower filling. Brush triangles with a little more oil; dust with remaining cinnamon. Bake for 50 mins or until browned lightly.