HARD RECIPE OF THE MONTH: Cauliflower & Coconut Tart

WELL HARD RECIPE OF THE MONTH: Cauliflower & Coconut tart
WELL HARD RECIPE OF THE MONTH: Cauliflower & Coconut tart

This months ‘well hard’ recipe I chose is from Natasha Corrett’s Honestly Healthy Cleanse. Instead of pastry you make the base out of ground up cauliflower so it’s entirely gluten and wheat free (not that I care but it’s worth mentioning for those of you who do). This recipe actually doesn’t contain many ingredients (big thumbs up) and isn’t all the difficult.

VERDICT: I’ve actually made this tart twice because I liked it so much. It’s Great if you want to impress at a BBQ full of nutritionally challenged people. However it’s not very filling, I ate the whole tart in three sittings, definitely doesn’t serve 8 as the recipe claims. However, I’m willing to overlook this because it’s so delicious.

WORTH THE EFFORT? Yes, but I’d make double the egg and coconut cream mixture next time.

2 free range eggs
160ml coconut cream
1/2 tsp Himalayan pink salt (I used normal salt)
30g kale
Juice of half a lemon
1/2 a courgette, sliced into ribbons

(Tart case)
300g cauliflower broken into florets
75g ground almonds
3 good gratings of nutmeg (I just used half a tsp of ground nutmeg)
Grated zest of 1/2 an unwaxed lemon
pinch of Himalayan pink salt
1 free range egg

1. Preheat the oven to 170C/350F/Gas 3, and line a 23cm tart tin with baking parchment. I found this stuck to the tart though so make sure you give it a good greece)

2. First make the tart case. Put the cauliflower in a food processor or blender and blitz until they look a bit like rice. Alternatively chop them by hand as finely as possible. Transfer to a bowl and add the ground almonds, nutmeg, lemon zest, salt and the egg. Mix together until a dough forms.



3. Press this mixture into the prepared tart tin, taking up the sides too, then bake in a preheated oven for 15 minutes. (When I made this I found it easier to not treat it like pastry at all and instead to treat it like a cheese cake base).



4. Meanwhile massage the kale with the lemon juice until it wilts. Set aside.

5. To make the filling, beat together the eggs, the coconut cream and the salt until smooth and evenly mixed.


6. Once the tart case it out of the oven, arrange a layer of the kale in the bottom. Cover with the courgette ribbons (to make these I just used a potato peeler) the pour the egg and coconut mixture on top.


7. Return to the oven  for about 20 minutes.


As I had so much kale and cauliflower leaves left over I steamed them with some mixed herbs and served them with the tart.


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