Vegan Cauliflower Tart With Tomato and Basil

This was a complete accident! I tried to make cauliflower pizza and instead I came up with an incredibly soft and flavorful tart. I didn’t even use a tart pan. So, they’re my “quick” cauliflower tarts.

Cauliflower Dough
Half head cauliflower, uncooked which will be about 2 cups
2 C chickpea flour + more if needed
1 C almond meal
1 C almond milk (or other non dairy milk)
2 t salt
1 T garlic powder
1 T olive oil

Toppings
2 T tomato sauce of choice
Basil
Daiya cheese
Tomato
Salt and pepper

Cut the raw cauliflower into small pieces and place in the blender. You might have to do this in intervals. You’re looking for somewhat of a INSTANT mashed potato consistency.

Once you’ve pureed all the cauliflower, transfer to a large mixing bowl. Add the chickpea flour and almond meal and stir until completely blended. You’ll end up with a thicker, more realistic mashed potato consistency. Add in the rest of the ingredients and mix again.

On a parchment lined baking sheet, place a few large dollops, maybe 3 tablespoons, of the dough and spread into a circle. It shouldn’t be too thin.

Bake for 20 minuted on 400. Then turn and bake for another 10. They will be a pretty golden brown color on each side. Take them out and leave the over on.

It’s now time to add the toppings. Sauce, cheese, tomato and basil. Put back in the oven and let the cheese melt. About another 5 minutes.