Cauliflower and Coconut tart
Serves: 8 | Prep time: 15 minutes | Cooking time: 20 minutes | Cooking Skills: Moderate
I made this dish for a dinner party and have to say it went down a storm with my guests. The tart case itself turned out a bit like bread, so one slice is really filling. If you don’t have coconut cream, you could use a dairy-free milk alternative instead.2 eggs
160ml coconut cream
¼ tsp Himalayan pink salt
juice of ½ lemon
½ courgette, sliced into ribbons
for the tart case:
- 300g cauliflower,
- broken into florets
- 75g ground almonds
- 3 good gratings of nutmeg
- finely grated zest of ½ lemon
- a pinch of Himalayan pink salt
- 1 egg
Preheat the oven to 170°C/gas mark 3, and line a 23cm tart tin with baking parchment.
First make the tart case. Put the cauliflower florets in a food processor or blender, and blitz until they looks a bit like rice. Alternatively, chop them by hand as finely as possible. Transfer to a bowl and add the ground almonds, nutmeg, lemon zest, salt and the egg. Mix together until a dough forms.
Press this mixture into the prepared tart tin, taking up the sides, too, then bake in a preheated oven for 15 minutes.
Meanwhile, massage the kale with the lemon juice until it wilts. Set aside.
To make the filling, beat together the eggs, coconut cream and salt until smooth and evenly mixed.
Once the tart case is out of the oven, arrange a layer of the kale in the bottom. Cover with the courgette ribbons, then pour the egg and coconut mixture on top.
Return to the oven for 20 minutes until it is cooked through.
© Natasha Corrett. Recipe taken from Honestly Healthy Cleanse by Natasha Corrett (Hodder & Stoughton £25)