Friday, January 4, 2013

Roasted Asparagus Tart w/ Chili Cauliflower Sauce! GF, V, BED

Happy Fourth of July Week, Happy Tummies!
roasted asparagus and chili cauliflower tart!
It’s so good to be back! I’ve been operating off of my Blackberry these past few days! Since we’re at a rented lake home due to the fire, we didn’t have cable or internet for the first several days! But, my dad got on it, and now we’re good :)
beautiful lattice!
So anywho! I’m up in the Northwoods enjoying our family reunion! It’s so strange to all be together, on the same lake, but in a different house! It’s actually kind of cool – we’re in a brand spankin’ new home, and they furnished it for all 12 of us! Sweet!
buckwheat yumminess!
We went over to our lake home today, and the entire thing is covered in soot. Here’s an example. There was a box of ziplock bags in a closed drawer in the kitchen. I went to pull one out of the box, and it was black with soot! Boy, do we have our work cut out for us!
GF and BED!
So onto dinner! Tonight, I made a Roasted Asparagus Tart with a Cauliflower Chili Sauce! It was phenomenal! I only made enough for one, with a few extra nibbles to share, as the rest of my fam is not on the Body Ecology Diet and enjoyed their traditional Independence Day Barbeque – complete with beer-boiled brats and cheeseburgers :)
so fluffy and wonderful!
My tart had a buckwheat crust and gorgeous lattice top! And it’s gluten free & Body Ecology Diet friendly, with a Vegan option!
Here’s what you need:
¼ cup buckwheat, cooked in ½ cup veg stock
3 Tbsp almond flour
1 egg white (Vegan Option: 1 flax/chia egg)
salt and pepper
1/3-1/2 head of cauliflower, broken into florets and steamed
1 clove of garlic
¼ tsp Chili Powder
1/8 tsp Paprika
salt & pepper
6 spears of asparagus, roasted
Preheat oven to 400 degrees. Cook your buckwheat until it absorbs all the liquid – about 7 minutes! Fluff with a fork and let cool. Cut 2 medium rectangles of parchment paper and set aside. Once your buckwheat is cooled, combine it in a bowl with your almond flour, egg white, and S&P. Then, place your mixture on one piece of parchment. Place the other piece on top, and “smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON and bake it as a “parchment sandwich” for about 35-40 minutes, until golden brown. When you take it out, the paper will fall right off!
Meanwhile, spray your asparagus with olive oil and roast it on an olive-oil-sprayed-baking-sheet in the same 400 degree oven for about 15-20 minutes, flipping once halfway though.
Also, steam your cauliflower for about 5 minutes, until tender. Combine it in the food processor with your garlic, paprika, chili powder, salt, and pepper, and whirl until it is a smooth and luxurious cream. You’ll need to scrape down the sides once or twice.
what a meal!
To assemble, spread your cauliflower cream on the crust, and top with the roasted asparagus in an “artistic fashion” if you so please :)
want a slice?
This meal was phenomenal! It was bursting with different flavors and textures, and was beautiful to boot! The cauliflower sauce was slightly spicy with a wonderful garlic undertone! My aunt was using my leftover sauce as a “chip dip!” I’d say that’s a winner!  :)
And the crust was so crunchy! It complimented the creaminess of the sauce just marvelously. And who can go wrong with roasted asparagus?!
creamy chili cauliflower!
Finally, it was visually appetizing! The green & golden roasted asparagus crisscrossing atop the fluffy, coral sauce made you want to dig in! Rustically fabulous!
I hope everyone is having a great holiday week!
What are your plans for the Fourth of July? Backyard BBQ? Fireworks? Parade?
Until tomorrow!
Need a food processor? Here's the one I use and love:

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