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.
Ingredients
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
Instructions
1
Preheat the oven to 180ºC fan
2
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
3
Prepare the cheese sauce by adding the ingredients to a pot and stirring on a low heat until a thick sauce forms
4
Slice the filo pastry sheets in half, then half again and grease a muffin tray to fit 8 pastry tarts
5
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
6
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
7
Pop back in the oven for around 20-23 minutes, or until the pastry is golden (your oven may differ)
8
Serve up with cranberry sauce and enjoy
