What about a nice savory pie to convince your loved one/s to eat more vegetables?
Cauliflower, toasted pine nuts, red onion, olive oil…all wrapped in a dairy free and crunchy puff pastry….
400 g cauliflower, broken into small florets
400 g vegan puff pastry
25 g pine nuts
2 medium red onions (thinly sliced)
2 tbsp olive oil
freshly ground nutmeg & black pepper
2 tsp sea salt
Blanch cauliflower. Heat up the olive oil in a large skillet over medium heat. Add the cauliflower, onions and salt; cook, stirring frequently, until lightly browned, about 5 minutes.
Take a dry non-stick pan. Put the pine nuts in it (use no oil) and turn the heat to medium. Shake the pan every 30 seconds and toss the pine nuts. When they are lightly browned, turn the heat off and remove the pine nuts to a plate and leave them to cool. (If you leave them in the hot pan they will keep on cooking.)
On a slightly floured cold surface, cut 2 circles the size of dinner plates out of the puff pastry. If you want to engage in making your own puff pastry (which according to me is a very funny experience), I suggest you to follow this link from the veganbaking.net. It is very well explained and it’s a tested recipe (by me!)
In a large bowl mix cauliflower and the pine nuts, add some freshly ground nutmeg and black pepper. Stir well.
Pre-heat oven: 175°C
Place one of the circles on a parchment-lined baking sheet and cover the bottom of a round baking pan. Spoon the cauliflower mix into the puff pastry. Place the second pastry circle on top of the filling, crimping or pressing the edges of the pastry to seal the pie. Using a sharp knife, pierce here and there the top layer of layer of the puff pastry. Sprinkle the pie with sesame seeds and bake for more or less 20 minutes or until lightly brown.
Allow the pie to cool for 15 minutes. You can eat it warm/cold with a lovely homemade tomato sauce.