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Roasted Asparagus Tart w/ Chili Cauliflower Sauce! GF, V, BED!

Posted Nov 30 2012 9:04pm

Happy Friday! We made it through the week after Thanksgiving! Woo!

Have you decorated for the holidays yet? I just LOVE this time of year!!

christmas tree all decorated!

christmas tree all decorated!

Just a quick post tonight…because it’s Friiiiday!!

roasted asparagus and chili cauliflower tart!

roasted asparagus and chili cauliflower tart!

I thought I’d share a delightful meal from this past summer.

beautiful lattice!

beautiful lattice!

I made a Roasted Asparagus Tart with a Cauliflower Chili Sauce! It was phenomenal! I only made enough for one, with a few extra nibbles to share, as the rest of my fam is not on the Body Ecology Diet.

buckwheat yumminess!

buckwheat yumminess!

My tart had a buckwheat crust and gorgeous lattice top! And it’s gluten free & Body Ecology Diet friendly, with a Vegan option!

GF and BED!

GF and BED!

Here’s what you need:

Crust:
¼ cup buckwheat, cooked in ½ cup veg stock
3 Tbsp almond flour
1 egg white (Vegan Option: 1 flax/chia egg)
salt and pepper

Sauce:
1/3-1/2 head of cauliflower, broken into florets and steamed
1 clove of garlic
¼ tsp Chili Powder
1/8 tsp Paprika
salt & pepper

6 spears of asparagus, roasted

so fluffy and wonderful!

so fluffy and wonderful!

Preheat oven to 400 degrees. Cook your buckwheat until it absorbs all the liquid – about 7 minutes! Fluff with a fork and let cool. Cut 2 medium rectangles of parchment paper and set aside. Once your buckwheat is cooled, combine it in a bowl with your almond flour, egg white, and S&P. Then, place your mixture on one piece of parchment. Place the other piece on top, and “smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON and bake it as a “parchment sandwich” for about 35-40 minutes, until golden brown. When you take it out, the paper will fall right off!

Meanwhile, spray your asparagus with olive oil and roast it on an olive-oil-sprayed-baking-sheet in the same 400 degree oven for about 15-20 minutes, flipping once halfway though.

Also, steam your cauliflower for about 5 minutes, until tender. Combine it in the food processor with your garlic, paprika, chili powder, salt, and pepper, and whirl until it is a smooth and luxurious cream. You’ll need to scrape down the sides once or twice.

fabulous!

fabulous!

To assemble, spread your cauliflower cream on the crust, and top with the roasted asparagus in an “artistic fashion” if you so please :)

what a meal!

what a meal!

This meal was phenomenal! It was bursting with different flavors and textures, and was beautiful to boot! The cauliflower sauce was slightly spicy with a wonderful garlic undertone! My aunt was using my leftover sauce as a “chip dip!” I’d say that’s a winner!  :)

want a slice?

want a slice?

And the crust was so crunchy! It complimented the creaminess of the sauce just marvelously. And who can go wrong with roasted asparagus?!

mmm!

mmm!

Finally, it was visually appetizing! The green & golden roasted asparagus crisscrossing atop the fluffy, coral sauce made you want to dig in! Rustically fabulous!

creamy chili cauliflower!

creamy chili cauliflower!

I hope everyone has a great weekend!

Until Next Time!


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