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.