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Cauliflower & Leek Filo Parcels 2

Curried cheesy cauliflower and leek filo tarts with cranberry sauce

British Leeks are at the height of their season right now – one of the few indigenous British vegetables to be at their best during the winter months.


This year British Leek Growers Association has teamed up with chef and social influencer Lucy Parker to create some new, delicious leek-based recipes.  They are all plant-based and simple and easy to prepare, typically taking between 10 and 20 mins preparation time.

Cauliflower & Leek Filo Parcels 2


For the filling:

1 head cauliflower, cut into florets

1 large leek, green ends included, diced

1 tbsp olive oil

1 tsp sea salt

1 / 2 tsp smoked paprika

1 / 2 tsp turmeric

1 / 2 tsp cumin powder

For the ‘cheese’ sauce

2 tbsp vegan butter

200 ml oat milk*

1 / 2 tsp garlic powder

1 / 2 tsp dijon mustard

75 g vegan cheese

For the pastry:

1 pack of filo pastry, cut into quarters

2 tbsp melted butter

3 – 4tbsp cranberry sauce to top



Preheat the oven to 180ºC fan


Start by chopping the cauliflower into florets, dice the leek and add to a baking tray, coat in the spices, salt and oil then pop in the oven for 15 minutes


Prepare the cheese sauce by adding the ingredients to a pot and stirring on a low heat until a thick sauce forms


Slice the filo pastry sheets in half, then half again and grease a muffin tray to fit 8 pastry tarts


Once the cauliflower and leeks have roasted, turn the oven up to 200ºC and add the filling to the pot holding the cheesy sauce and stir until coated


Add around four squares of pastry sheets to each muffin tray, coated with a brush of the melted vegan butter, once four layers are in add the curried cauliflower mix until it’s just level with the top


Pop back in the oven for around 20-23 minutes, or until the pastry is golden (your oven may differ)


Serve up with cranberry sauce and enjoy

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JVS: Jewish - Vegan - Sustainable
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