A welcome change from pizza.
Plus its an excellent way to eat and enjoy cauliflower!
This tart is made with a puff pastry base which is then topped with golden cauliflower florets. These florets are complimented by the sweet taste from cherry peppers, zing from capers and warmth (not heat) from chilli flakes.
I had a jar of pickled cherry peppers that had to be used and this was one way I thought they'd be appreciated.
Sweet and spicy cauliflower tart
Serves 4 - 6
500g puff pastry
1 medium cauliflower
Coarse salt to taste
Handful of coriander or parsley, minced
1 generous tablespoon of capers, rinsed and minced
2 large cloves garlic, crushed
1 teaspoon chilli flakes or to taste (optional)
Salt to taste
Thinly sliced pickled peppers
Roll out the puff pastry and line 2 8 inch round cake tins. Set aside.
Cut the cauliflower in even-size florets. Drain and dry well.
In a wide shallow pan, pour enough oil to coat the bottom of the pan. Heat the olive oil on high heat. Place the cauliflower in the pan and cook on high heat until it begins to brown, then reduce to medium and continue cooking until it is golden and cooked through, tossing it over now and again to ensure all sides are cooked well, this should take up to 10 minutes. When the cauliflower is nearly ready, add the garlic, herbs, capers, chilli flakes and salt. Combine well.
Remove from heat and tip the cauliflower mixture evenly into the two cake tins. Top with sliced peppers. Bake in oven gas mark 6 for 25 to 30 minutes or until golden. Serve immediately. Recipe idea inspired by this one.