Cheesy Curry Cauliflower Crust

Vegetarian.

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Bonjour and welcome to recipe no. 13.

This recipe won me over from the very first bite. There's something in its simplicity that strikes just the right note: it comes together effortlessly and reveals on the palate a perfect harmony. What more can I say? Only that it possesses that precious gift of reconciling with vegetables those who mistrust them, children and adults alike. That is its secret magic.

P.S.: This photograph was captured along the way, between the golden wheat fields of Provence. A moment of beauty that deserved to be shared.

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Cheesy Curry Cauliflower Crust

Croûte de chou-fleur au curry et au fromage

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Ingredients

Serves 4

• 1 cauliflower

• 2 tbsp Greek yogurt

• 1 tsp olive oil

• 1 tbsp curry powder

• Salt, pepper

• 1 sheet of puff pastry

• 8 to 10 thin slices of Gouda (or Emmental, Comté, or Cantal)

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Instructions

1. Cut the cauliflower into florets¹.

2. Steam them or cook them in salted boiling water for 20 minutes. Then let them cool.

3. Preheat the oven to 180°C (350°F).

4. In a small bowl, mix 2 tbsp Greek yogurt, 1 tsp olive oil, and 1 tbsp curry powder. Season with salt and pepper to taste.

5. Roll out the puff pastry, then spread the yogurt sauce over half of it, leaving the edges clear.

6. Arrange 8 to 10 thin slices of Gouda over the sauce.

7. Place the cauliflower florets on top.

8. Fold the pastry over and press the edges firmly with your fingers to seal.

9. Bake for 40 minutes.

The steps

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Thank you for reading, let me know what you think in the comments!

1. Cut the cauliflower into florets (coupe le chou-fleur en fleurette, in French), means to separate the cauliflower head into small, bite-sized pieces by cutting or breaking off each cluster from the main stem.