Vegan Whole Roasted Cauliflowe­r Tart

Serves 6-8


1.5kg medium cauliflowe­r 500g firm tofu, pressed (see Smart


180g unsalted cashews, soaked in

boiling water for 30 minutes 2 tbsp lemon juice

2 tsp white miso

1 tbsp tahini

2 cloves garlic, crushed

⅓ cup grated vegan cheddar

2 tbsp vegetable oil

1 bunch sage leaves, picked


¼ cup chervil and parsley leaves ¼ cup extra virgin olive oil

1 tsp finely grated lemon zest


1½ cups plain flour

½ tsp table salt

115g solid coconut oil, frozen and

finely chopped

120ml iced water

1 tsp apple cider vinegar

For the pastry, place the flour, salt and coconut oil in the bowl of a food processor and pulse until the mixture resembles bread crumbs. Mix the water and vinegar together. Gradually add the water to the flour mixture and mix until it just comes together. Turn out onto a floured surface and knead until a smooth dough. Roll out into a 40cm circle 3mm thick and refrigerat­e for 30 minutes.

Meanwhile, for the cauliflowe­r, trim the large outer leaves and stem. Make a small cross using a sharp knife in the base stem of the cauliflowe­r. Bring a large saucepan of salted water to the boil. Carefully lower the cauliflowe­r and cook for 10 minutes. Remove a slotted spoon and set aside to cool.

Lightly grease and line the base of a 20cm (base measuremen­t) springform cake tin with non-stick baking paper. Line the tin with pastry, leaving the pastry to overhang the edge slightly and prick the base with a fork.

To make the filling, combine the tofu, drained cashews, lemon juice, miso, tahini and garlic in a clean food processor and process until smooth. Add the grated cheese, season with salt and pepper.

Preheat oven to 200°C (180°C fan forced). Spoon the filling into the base of the tart.

Place the cauliflowe­r on top, gently pressing down into the mixture. Trim the edge of the pastry. Place on a baking tray and bake for 1 hour 20 minutes, or until pastry is golden and cauliflowe­r is tender (cover loosely with foil if the cauliflowe­r is browning too fast). Set aside to cool in the tin for 20 minutes.

While the tart is baking, heat oil in a small frying pan over high heat. In batches, add the sage leaves and cook for 30 seconds or until crisp. Set aside and repeat with remaining leaves.

For the herb oil, combine the chervil, parsley, oil and lemon zest in a small jug.

Using a hand stick blender, blend until smooth. Serve the tart, warm or cold with fried sage leaves and herb oil.


To press tofu, place it between a folded clean tea towel. Place on a small plate. Top with a second plate and weigh down with a can. Set aside at room temperatur­e for 30 minutes. Drain off excess water.

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