Homemade Cauliflower Pastry

I’ve been very into cauliflowers lately.  The roasted cauliflower sides at all the restaurants just seem to be much tastier than usual.  Of course, this is purely a result of me finally paying some attention to them.  Have you really tasted a cauliflower?  Unlike mushrooms and butternut squash, vegetables that have a good fan base, I feel like cauliflower doesn’t get enough cred.  Carrots have carrot bread, butternut squash has soup, mushrooms have everything now… what does cauliflower have?

I decided I wanted to make some sort of cauliflower pastry, inspired by Grandaisy Bakery.  Instead of making a flat bread, I bought some puff pastry sheets because I wanted some buttery flakiness to go along with the cauliflower.  While the sheet thawed, I sauteed the cauliflower with plenty of olive oil, rosemary, and sea salt.  I slapped on some dijon mustard at the base of the pastry sheet and poured the cauliflower on top so that it stuck to the mustard.  I grated some gruyere cheese over the whole pastry, making sure to get the crusts so they end up resembling that cheesy bread we all love.  I baked the pasty at 400 degrees for about 15-20 minutes.

LAW and I had an avocado salad on the side for a healthy weekend lunch; rather than have the cauliflower support the main as it always does, I had the cauliflower be the main.  You’d be surprised at how tasty these “insignificant” vegetables are.

Looking back, I should have cut the cauliflower into much smaller pieces.  It makes the roasting a lot easier.  I should have also grated more cheese… the more the merrier.

 

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