Flaky Vegetable Squares

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.