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An elegant vegetarian entree sure to please everyone. A flaky pastry stuffed full of roasted cauliflower puree and tasty vegetables.
Preheat oven to 425ºF.
Set aside 20 cauliflower florets in a bowl. Toss the remaining cauliflower florets and the five 1-inch thick leek rounds with 1 tablespoon of oil. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Spread on a large baking sheet.
Cut the tops off of the garlic heads, place on a foil square, and drizzle with the 1/2 teaspoon of oil. Close foil around garlic. Place foil wrapped garlic and the cauliflower loaded baking sheet in oven. Roast for 30-45 minutes, stirring cauliflower halfway through cooking time, until cauliflower and leeks are browned and fork tender. Remove from oven and set aside to cool.
Note: At this point, you can turn your oven off or leave it on while you prepare the rest. It will take about 20 minutes.
While garlic is still warm, squeeze garlic pulp from each clove into work bowl of a food processor. Add cauliflower and leek mixture and 1 teaspoon of Tamari soy sauce. Puree until smooth. Season with salt and pepper, if desired. Set aside.
Combine wine, cornstarch, remaining 1 teaspoon of Tamari soy sauce, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper, in a small bowl and stir until cornstarch has dissolved. Set aside.
Heat remaining 2 tablespoons of oil in a large skillet over medium- high heat. Add broccoli florets, carrots, reserved 20 cauliflower florets, mushrooms and the sliced leeks, and stir-fry 5-7 minutes or until vegetables begin to brown. Add cornstarch mixture, and stir-fry 1-2 minutes more, or until most of liquid has evaporated and vegetables are coated with sauce. Remove from heat and cool.
Meanwhile, roll each sheet of puff pastry into 12-inch squares on a floured work surface. Cut each sheet into 4 squares, and place onto 2 parchment-lined baking sheets. Chill 15 minutes.
Preheat oven to 425ºF.
Spread 1/4 cup cauliflower puree in a circle in the center of each pastry square, keeping the edges clear. Stir the cooled vegetable mixture to coat the veggies with sauce, then scoop 1/2 cup of vegetables in the center of each square, making sure each portion contains a good mix of vegetables. Arrange 2 red pepper strips on each pastry, laying one strip from top to bottom and the other from side to side. Fold corners of pastry squares over vegetable filling and into the center, pinching corners to seal. Adjust red pepper strips if necessary, so they are visible in the open areas.
Brush each square with egg white. Bake at 425ºF for 12-15 minutes, or until crisp and golden brown, checking bottoms of squares with spatula to make sure they are browned. When done remove the pans from the oven. Let the pastry squares sit for 5 minutes before serving.
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!