Cauliflower Pastries Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking with parchment.
• Combine the parsley, thyme, 1/2 teaspoon salt and a few grinds of pepper in to a food processor and process until finely chopped. Add the butter and process until well combined and the butter is very green. Clean out the food processor.
• Carefully remove the leaves and any small inner leave from the bottom of the cauliflower and trim the stem so it is 1/2-inch-long. Brush the cauliflower with 2 tablespoons of the herb butter and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Transfer to the prepared baking sheet and bake until a paring knife can easily be inserted and removed from stalk and the cauliflower has turned a light golden brown, 25 to 30 minutes.
• Meanwhile, pulse the mushrooms in a food processor until a paste. Melt 2 tablespoons of the herb butter in a large nonstick skillet over medium-high heat. Add the mushroom paste, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until all the moisture has evaporated, about 10 minutes. Let cool slightly, about 10 minutes.
• Place 1 puff pastry sheet on top of the other. Roll out to a 14-by-14-inch square with a 3-inch-wide border all the way around that is considerably thinner than the middle. Round the corners so you have a 13-inch circle. Brush the puff pastry with the Dijon, then spread the mushroom mixture over top. Turn the cauliflower upside down on top of and in the middle of the puff pastry circle. Melt the remaining herb butter in the microwave in 30 second intervals. Pour the butter in between the stalks of the florets. Fold the puff pastry around the cauliflower so that the whole thing is enclosed. Turn the cauliflower right side up, place it back onto the prepared baking sheet and brush with the egg. Sprinkle with 1/2 teaspoon salt and bake until the puff pastry is a deep golden brown and a paring knife can be easily inserted, twisted and removed from the stem of the cauliflower, 55 to 60 minutes. Let cool for 10 minutes before serving. Slice through the middle then into wedges.

Steps:

• Preheat oven to 425°F (220°C).
• Add the cauliflower to the bowl of a food processor and pulse until finely crumbled.
• Place in microwave-safe dish and microwave for 5 minutes. Allow to cool completely.
• Place cooked cauliflower into a towel and squeeze out as much water as possible. Discard liquid.
• Add the cauliflower to a bowl with 1 egg, parmesan cheese, garlic powder, and ¼ teaspoon salt in a bowl.
• Press crust mixture evenly into tart plate, making sure to go up the sides of the plate.
• Bake for 15-18 minutes, until golden. Set aside to cool.
• Reduce oven temperature to 375°F (190°C).
• In a separate bowl, whisk together 5 eggs, milk, crumbled feta cheese, ½ teaspoon salt, and pepper.
• In a medium skillet, heat olive oil over medium heat. Add asparagus pieces and cook until slightly tender.
• Add the spinach and cook until wilted.
• Place asparagus and spinach mixture on the bottom of the cooked cauliflower crust. Pour egg and cheese mixture over the top and sprinkle with green onions.
• Bake for 45 minutes, or until quiche is set and slightly golden.
• Let cool for 15 minutes before serving.
• Enjoy!

Steps:

• Prepare the cashew milk as directed below and set aside. Heat the oil in a nonstick skillet on medium heat and sauté the cauliflower until lightly browned. Add a little water and cook until tender.
• Stir in the cashew milk and the next 6 filling ingredients and gently simmer for a few minutes. Add the cornstarch mixture and stir until thickened. Cool before using.
• Preheat the oven to 350°F Combine the dry pastry ingredients in a medium bowl. Add the oil and eggless mayonnaise and rub in until evenly crumbly. Gradually add enough water to make a soft ball.
• Divide the dough into 8 pieces. On a floured work surface, roll the pieces out into thin circles about 1/16 inch thick. Spoon 1/8 of the filling onto one side of each pastry, leaving room to seal.
• Fold the other side over the filling. Seal by fork-pressing the edges evenly. Prick the tops and lay the pastries on an oiled cookie sheet. Bake for 30 minutes, or until light golden brown.
• Makes 8 half moon pastries.
• *Cashew milk: Blend 1/4 cup raw cashew pieces with 1 cup hot water until smooth. Strain through a fine strainer.
• **To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.