There are a few different components to this recipe but please don’t be put oﬀ, because it is not complicated.
Serves: Up to 8
Time to prepare: 25 mins
Time to cook: 1 hr 25 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
For the roasted cauliflower
1 medium to large cauliflower, broken into florets
2 tbsp melted coconut oil
1 tsp sea salt
1/2 tsp ground coriander
1 tsp smoked sweet paprika
For the crust
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/2 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
1/2 tsp ground cardamom
1/2 lemon, juice and 1/2 tsp zest
60ml oat milk
For the garnish
Zest of 1/2 a lemon
2 tbsp finely chopped parsley
Preheat the oven to 200°C/390°F/gas mark 6. Line a roasting tray with parchment paper.
Pour the coconut oil over the cauliflower florets and sprinkle with the salt, coriander and paprika.
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.
While roasting, make the crust. Lightly oil the bottom of a 23cm (9-inch) loose-bottomed tart tin.
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.
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.
Press the pastry evenly into the tart base using your hands. Trim any extra from around the edges.
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:
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.
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.
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.
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.