Cauliflower Galette with Avocado Cream and Roasted Vegetables

Put nature’s bounty front and centre with these gorgeously fresh, colourful and nourishing recipes 

Recipe by Amber Rose. Photography Greta Kenyon.

I tend to use smaller pumpkin varieties that have edible skins for this recipe. Good pumpkins to use are buttercups, small orange Japanese pumpkins and green chestnuts.

Gluten-free, VegetarianServes 6

Roast vegetables
2-3 medium-sized beetroot, peeled
just over ⅓ of a smallish pumpkin, with edible skin
thumb of ginger, peeled
squeeze of runny honey
2-3 tbsp olive oil
sea salt and freshly ground pepper

Galette base

1 large head cauliflower, cut into chunks
2 eggs, lightly beaten
1 tsp fresh (or ½ tsp dried) oregano or thyme leaves
⅓ cup finely grated parmesan
olive oil

Avocado cream

2 avocados, halved and stones removed
1 large clove garlic, crushed
4-5 basil leaves, finely chopped
juice of ½ lemon

To serve

150g feta, crumbled
2 tbsp sunflower and pumpkin seeds, lightly toasted
small handful of radish or coriander microgreens, or chopped fresh basil and coriander leaves
1-2 tbsp pomegranate seeds (optional)

Preheat oven to 180°C. Cut beetroot in half and then each half into 4 wedges. Cut the pumpkin into 7 or 8 wedges. Place the veg in a roasting pan. Grate ginger and squeeze its juice into a small bowl, discarding the solids. Add the honey and oil and mix, then sprinkle over the veg. Season and roast for 30 minutes, or until vegetables are tender. Check them as they cook, as honey can burn easily. 

Meanwhile, place cauliflower in a food processor and pulse until finely chopped, in three batches. Be careful not to make it too fine. Place cauliflower in a colander over a pan of boiling water and steam until just cooked, 6–7 minutes.

Transfer cauliflower rice to a clean tea towel or piece of muslin, and squeeze out excess liquid. (Either allow the cauliflower to cool first or use gloves, as the liquid will be very hot). Place the cauliflower pulp in a medium bowl. Use a spoon to spread it out and let it cool.When the cauliflower has cooled fully, add the eggs, herbs, cheese and a few pinches of salt and pepper, and mix well. Line two baking trays with non-stick baking paper, very lightly oiling both. Spoon half the mix onto each tray and, using your hands, shape into 20cm round pizza base shapes. Place into your hot oven and bake for 15–20 minutes, or until golden at the edges and fully cooked.

Scoop avocado flesh into a food processor and mash it slightly. Add the remaining ingredients and blend until smooth.

Cover each cauliflower base with the avocado cream. Top each base with half the roasted veg, then with the feta, seeds, microgreens or herbs, and pomegranate seeds (if using). Finish with flaky sea salt and pepper. Serve warm or cold. It keeps well for a day in the fridge.

Extracted with permission from Wild Delicious, $55, by Amber Rose. Published by Penguin Random House.

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