Another tongue-twisting title from yours truly. I could have just left it at Tandoori Cauliflower Tart but then that would miss out the real reason why I am writing this post. If you don’t already know about this blindingly simple way of making pastry, let me introduce you to the Olive Oil Crust. Reader, crust. Crust, reader. Now that you have been formally introduced, you can get to know one another.
I can’t remember when I first came across it, probably in an old, now out-of-print hippy cookbook, but it has also been floating around the Internet for awhile. Clotilde at Zucchini and Chocolate has the most popular version of it, but there are others using vegetable oil (so not really an olive oil crust then), some who freeze their olive oil to make it more like butter, all white flour ones, and probably some other permutations too. I have played with the basic recipe, adding some ground seeds for extra crunch, flavour and satisfying protein, and using small amounts of kalonji/black onion seed and garlic powder for an extra dimension. If you don’t have the kalonji, or don’t fancy using either this or the garlic, just leave them out. And maybe make up two crusts and do something properly quichey for the second. I also made a wild garlic, nettle and spinach version that was pretty tasty, but I didn’t chop up the greens enough and we had to do a lot of chewing!
Just thinking laterally, I also think it would be good with light olive oil, ground almonds, vanilla powder (from Steenberg’s if you are in the UK) and a little bit of honey, agave or malt syrup for a sweet version. I could then make an almost healthy chocolate pie (I will give you my filling some time soon – it’s super easy and very good for you. Unbelievably).
For now I give you this pretty nifty little lunch, supper or picnic tart. The colour is so delightful that you might even get some cauliflower-feardies (Scottish for scaredy cat) to take a bite. Especially with a little spicy ketchup on the side. PS I am writing this before breakfast and I am getting very hungry. Better fix some Spicy Kale and Egg Breakfast before I start drooling on the keyboard. Or maybe I fancy some Good-for-you Granola… Choices, choices.
Next post is the last (for now) of my Breakfast mini-series. Another slightly batty idea from me (give you a hint: samphire), Internet finds and the best of your comment offerings. Keep sending in your breakfast ideas, any good weblinks, and tips on your best time-saving tips in the morning.
Before I get on with the recipe I must thank a couple of special people for nominating me for two blogging awards. I have got a couple in the recent past but didn’t really understand how they worked or why I got them so I didn’t ‘comply’ by writing about them and passing the awards along. Here I am to remedy this a bit by thanking first of all ‘Desi Chick’ (the beautiful and extremely youthful looking, Tahmina) at Kolpona Cuisine for nominating me in April (!) for the Sharing the Love ‘Kreativ Blogger‘ award. I love the pretty logo but as a hosted site I don’t get to display all the fancy badges and what not, so go over to Tahmina, read about the other awardees, and a little about the fabulous Asian recipes that Tahmina creates. She has introduced me to quite a number of new combinations and ideas, and is a generous and thoughtful commenter. Thank you!
My next thank you is to the delightful Karen, a fellow seasonal cook and herb user over at Lavender and Lovage. Karen awarded me the Versatile Blogger award, again with a fab badge that I can’t display (boo!). Karen is a very prolific and creative food blogger and someone I will always go to first if I want to do a spot of traditional baking. But she also does great savoury dishes, especially fishy ones.
The ‘catch’ with both awards is that you have to divulge 5-7 random things about yourself. I am incredibly boring, but here goes: 1) I visited the former Soviet Union back in the mid-80s and picked up a very nasty illness for which I was hospitalised and took a year to recover from. During my hospital stay I was ‘interrogated’ about possible drug couriers in my group! Scary. 2) I can guess the time anywhere I am to within a minute or two either side. Spooky. 3) I’d rather climb a mountain (well, hill) than come down it. 4) My favourite food is probably Mr A’s mutton curry or baked beans on toast. 5) I love writing and, like everyone and their dog, I think I have a couple of novels in me. Watch out best seller chart! Ha ha.
I now have the pleasure of passing both awards (I hope I can do that) to the following inspirational, funny and talented people, including one non-food blogger: Niki at Unified Space, EA at The Spicy RD, Liz at Bizzy Lizzy’s Good Things, Heather at Hef’s Kitchen and Natalie at Cook, Eat Live Vegetarian. Love your work.
Now ladies, it’s your turn to share the love by
Tandoori Cauliflower Tart with an Olive Oil Crust


I may be trying this for my Mother’s Day luncheon (yes…I am cooking on Mother’s Day) with soy yogurt and coconut milk. And I will DEFINITELY be making this crust! Gorgeous!
That sounds a good dairy-free take, especially the coconut milk. I want to do it that way next time 😀 I didn’t want to recommend a non-dairy version if I hadn’t tried it first though.I will be absolutely thrilled if it makes it onto the Mother’s Day table. Our MOther’s Day was in March and I did an afternoon tea, with no boys allowed! I would really like to know how it turns out if you decide to make it.
No boys allowed…I like that!
I might post this if it comes out (with a nod to your site of course) if that’s ok with you.
Thanks Kellie!
Absolutely!
“Incredibly boring” — Indeed!
Congratulations on your awards
Love,
Dad
Well, you have to say that, don’t you? I’ll admit the Soviet thing was a bit interesting. To me anyway. I expect to hear that you made the cauliflower tart, btw. Ha ha
This looks great–the color is especially lovely. I bet it is really good crustless too (as you suggest at the end).
Thank you!
NOT boring at all, as I suspected, you hide your light beneath a bushel……thanks very much for your kind comments, and may I just say, FABULOUS recipe too…..as always, with all my favourite ingredients in it. I have NEVER frozen olive oil – must try that.
Karen
Fabulous tart {No worries-I will adapt it to gluten-free :-}, and a big hug and thank you for the award!! The inspirational, funny, and talented feeling is quite mutual 🙂 I love your blog, and I really hope we can meet in person one day. Since my husband has some Scottish ancestry on his side, I think a family trip to Scotland is in our future one day soon! xoxoxo
Yay!!! I would love to see you too!! Edinburgh is a fantastic, beautiful foodie city – your whole family would love it, and Scotland as a whole. lots of outdoorsy opportunities too 😀
Well where do I start! Firstly, a HUGE thank you for the very kind blog award, you are so supportive and I cant tell you how much I appreciate this.
For those of you who don’t know Kellie personally, I can tell you she is as lovely as she sounds on her blog. She works tirelessly doing things that improve so many peoples lives and she loves doing it too – doesn’t even consider it as work. An example of this is when my family were sitting it out on an ICU ward in hospital willing my Dad to come out of a coma. When we slipped home to change our clothes, we found the perfect evening meal sitting in a beautiful bag on our doorstep. Nutritious, wholesome and exactly what our traumatised bodies were craving. It saved us, it really did and it touched corners that only thoughtful food can do. She is very very special and I am so lucky to have her as a best friend. Thank you x …and BTW this tart looks wonderful, I shall defo be making it very soon.
Gosh, I feel quite overwhelmed by your very kind & I know, heartfelt, words. The feeling you know is entirely mutual. Your gentle manner, kind consideration, steely determination and your unshakeable friendship are hugely appreciated. Before I get too soppy I’ll sign off 😀 See you v soon
A marvelous crust! Healty and full of flavor. An outstanding post! Can’t wait to read your first novel, I knw it our be wonderful as I always enjoy your writing.
Bless you, Deb. have a beautiful weekend in sunny CA!
I love the pastry base you’ve come up with. Nice change to use olive oil instead of butter so will have to give that a go.
Thank you Urvashi. It’s not an original idea but I did put a foodtoglow spin on it. The pumpkin seeds are lovely, but almond would be good for sweet or savoury. A very forgiving dough all round. Not that you of all people need such a feature in a dough 😉
Thanks Kellie, That looks ah-mazing! I know the flavor profile is going to be fantastic. I’ve got to make this one too! 🙂
Thanks Tahmina. Glad I have your approval. Hope you think my stab at a pseudo-Asian taste is passable!
That’s an incredible crust. Great way to feature cauliflower.
Thank you! I was surprised it turned out because it’s all a bit wacky, but it does!
I have been really craving a fresh take on Indian flavors lately and this beautiful tart is just the thing to satiate my cravings! It looks fantastic and would be the perfect lunch along with a green salad. I hope you do write a book someday…I love reading your blog posts. Your writing (both style and content) is definitely inspiring. Wishing you best of luck!
Hi Faith! You might want to do your own spicing – I was just going the quick route with this one for my group – but hopefully it’s a good idea. Your book date seems like it’s getting close. So exciting!! I hope I can get a review/giveaway copy. Hint hint! Thanks for stopping by & taking the time to comment.
Fabulous idea- love the sounds of both the filling and crust. A must for my Foodies 100 Ten at Ten today
http://www.foodies100.co.uk/2012/05/16/best-of-the-foodie-blogs-ten-at-ten-19/
That’s brill, Emma! It’s lovely to be noticed by you.
Thanks so much for passing on the award to me, I must have missed it, how rude you must think me!! I am going to have a go at a sweet version of the
olive oil crust, I have some lovely apricots that have galette written all over them, so will let you know how it goes!!
Don’t worry about it Natalie. You must get these things all the time! And a sweet olive oil crust sounds divine, but not as divine as apricots in a galette. I wish apricots would hurry up and get here!
Hello Kellie, Can we link to your this post (and other indian/tandori posts) from our blog at https://www.bindia.dk/blog/
Of course! I see my friend Sumayya is already there. 🙂