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Spiced cauliflower tart with thyme and pistachios
Serves: 6 as a main, 8 as a starter
Prep time: 20 minsTotal time: 
Recipe photograph by Karen Thomas
Spiced cauliflower tart with thyme and pistachios
A simple meat-free tart that's versatile enough to serve as a starter or main course
Serves: 6 as a main, 8 as a starter
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
456Kcal
Fat
32gr
Saturates
14gr
Carbs
28gr
Sugars
7gr
Fibre
5gr
Protein
12gr
Salt
0.6gr
Chantelle Nicholson
New Zealand-born Chantelle Nicholson is chef-patron at Marcus Wareing’s London restaurant Tredwells. She specialises in inventive vegan and vegetarian recipes, and published her first book, Planted (Octopus, £25) earlier this year.
See more of Chantelle Nicholson’s recipes
Chantelle Nicholson
New Zealand-born Chantelle Nicholson is chef-patron at Marcus Wareing’s London restaurant Tredwells. She specialises in inventive vegan and vegetarian recipes, and published her first book, Planted (Octopus, £25) earlier this year.
See more of Chantelle Nicholson’s recipes
Ingredients
- 2 medium cauliflowers (about 1kg), leaves removed and broken into even-sized florets
- 50g unsalted butter, melted
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- ¾ tsp ground ginger
- 2 tbsp thyme leaves, chopped
- 150ml whole milk
- 1 x 375g sheet ready-rolled all-butter puff pastry, well chilled
- 75g pistachios, roughly chopped
- 1 egg, beaten, to glaze
Step by step
Get ahead
Prepare to the end of step 3 the day before.
- Preheat the oven to 220°C, fan 200°C, gas 7 and line a baking tray with baking paper.
- Put the cauliflower florets in a bowl with the butter, spices and half a tablespoon of thyme leaves. Season and toss to coat. Spread in a roasting tin and cook in the oven for 15 minutes. Remove and reduce the heat to 190°C, fan 170°C, gas 5.
- Spoon a third of the roasted cauliflower, plus any buttery juices, into a frying pan over a moderate heat. Brown for about 10 minutes, stirring, until the cauliflower is a deep golden colour. Add the milk, simmer for 3 minutes, then blitz in a blender to form a silky purée. Add more salt if needs be. Cool to room temperature.
- Unroll the chilled pastry onto the lined baking tray and carefully score a 1cm border around the edge.
- Spread the cooled purée inside the border on the pastry. Lay the roasted cauliflower florets on top, then bake for 30 minutes until light golden. Scatter with the remaining thyme leaves and pistachios, brush the pastry border with egg and cook for a further 10 minutes. Slide onto a board, then slice to serve.