NZ Woman's Weekly

Chargrilled cauliflower tartlets

Chargrilled cauliflower tartlets
  • Servings

    6
  • Courses

    Quick lunch
  • 2 sheets ready-made puff pastry, cut into 8-10cm circles
  • ¼ cup almond butter or paste
  • 1 cauliflower head
  • 2 tbsp olive oil
  • Salt and ground black pepper
  • 200g venison sausage, thinly sliced
  • 100g crumbly sheep’s feta
  • 50g roasted almonds, crushed
  • 3 tbsp fresh mint leaves, torn
  • 3 tbsp fennel fronds
  • 3 tbsp fresh basil leaves, torn
  • Handful baby rocket leaves

1 Preheat the oven to 180ºC. Place the pastry discs between two sheets of baking paper, between two baking trays and bake for 10-12 minutes. Once baked and cooled, spread with the almond butter.

2 Cut or break the cauliflower into small florets and blanche in boiling salted water. Drain, then toss in olive oil and season with salt and pepper. Chargrill the cauliflower with the venison sausage on a hot barbecue, or in a chargrill pan.

3 In a bowl, combine the cauliflower, sausage, feta, almonds, herbs and rocket. Toss together with the curry oil (below). Arrange on top of the pastry and drizzle with a little of the excess curry oil.

Curry oil

  • 4 tbsp canola or vegetable oil
  • 2 tbsp curry powder

1 In a small saucepan, bring the oil and curry powder to a simmer, then remove from heat.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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