Curried cauliflower canapés
- Prep: 10m
- Cook: 25m
- Serves: 6
These vegetarian and gluten-free Curried cauliflower canapés make the perfect finger food whenever you are entertaining. They are best served at room temperature or slightly warm.
Method
- Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6.
- Line a rectangular brownie pan (approx. 27 x 20 x 3 cm) with greaseproof paper.
- Grate the cauliflower (florets and stalks) with the coarse side of a cheese grater. Place grated cauliflower in a bowl.
- Mix in eggs, curry powder, salt, garlic powder, turmeric and grated cheese.
- Add finely chopped coriander and mix again until all the ingredients perfectly mixed.
- Pour mixture in brownie pan and spread evenly all over. Using a potato masher, pack the vegetable mixture so it is dense.
- Bake in the oven for 25-30 mins until slightly golden.
- Leave to cool down in the tin, then cut into squares (or any other shape you prefer).
- Serve slightly warm or at room temperature topped with chutney and microgreens.
Ingredients
All to be sourced organic where possible
- 500g organic cauliflower
- 3 organic eggs
- 1.5 tsp mild curry powder
- 0.5 tsp turmeric
- 0.25 tsp garlic powder
- 0.25 tsp salt
- 75g extra mature organic cheddar
- 15g fresh coriander
- Toppings:
- Organic chutney (tomato or mango) - storebought or homemade
- Small handfull microgreens
