Veged-Out Cauliflower ‘Pastry’ Tart

Here’s a tart that your vegetarian/gluten-free/ low-carb/paleo/ vege-loving friends can enjoy! What’s the secret? It’s the crust that is made using processed cauliflower, pressed into a tart mold and baked until crisp!

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Originally I was going to name this the “Caramelized Onion, Roasted Mushroom, Capsicum and Tomato Cauliflower ‘Pastry’ Tart”, but this was obviously too long and I didn’t want you falling asleep before you even start to read this post!

Let me just say that this is one amazingly delicious tart packed full of flavour. There is a thick layer of sweet, soft caramelized onion with strips of roasted capsicum, Portobello mushrooms sautéed with minced garlic and roasted cherry tomatoes sitting atop. The cauliflower crust is thin and crispy with a hint of thyme, garlic and cracked pepper. For the finishing touch- fragrant basil leaves from the garden are scattered over the tart as it comes fresh out of the oven!

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Scallop Dashi Jelly with Marinated Shiitake and Cucumber Salad

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Yet another dish inspired by my recent travels in Tokyo! Tonight’s dinner began with my experimental starter of scallops encased in a soft dashi jelly, served with shiitake mushrooms simmered in a mixture of soy sauce, mirin and sugar, and a zingy cucumber salad lightly pickled in apple vinegar.

I was hoping that you can see the scallop encased in the jelly, but unfortunately the jelly wasn’t clear enough. Next time I will try another technique to see if it will give a better result!

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All in all, it was a winner with my family! I think this would make an elegant starter to any dinner party.