Method

First prepare the pastry. Heat the oven to 180 degrees. 

Roll out the pastry and line a 9 inch quiche dish with it, then blind bake for 10 minutes. Then put it aside to cool.

In the meantime, chop the romanesco cauliflower into florets. Put the florets in a bowl and add the lemon juice, zest, garlic granules and salt. 

Then prepare the pie filling. In a blender add all the ingredients and blitz until smooth. 

Once the pastry has cooled slightly, spread the cashew filling evenly. Then add the florets of romanesco cauliflower on top. 

Bake at 180 for 25 minutes. Then drizzle with tahini before serving. 

Timing

Prep time: 20mins

Cooking time: 25mins

Ingredients