Roasted Red Pepper Cauliflower Torte

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2may-cauliflower-torte

This recipe starts with another recipe. We made Dr. Dean Ornish’s Roasted Cauliflower with Curried Red Pepper Glaze. We posted the recipe in Day 443 of What Vegans Eat. It was nice enough but for lots of reasons it sat in the refrigerator uneaten. Then Gary got creative and made this Roasted Red Pepper Cauliflower Torte. Perhaps we will revisit and simplify this recipe another time so that it does not need to be baked twice – once to make Ornish’s version, then for the Torte.

Ingredients

Ornish’s Roasted Cauliflower with Curried Red Pepper Glaze
1 large head of cauliflower
1 cup roasted red peppers drained
2 tablespoons fresh lemon or lime juice
2 teaspoons garlic pressed or finely minced
1 1/2 teaspoons curry powder
1 teaspoon maple syrup or date paste
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Torte Batter
1 1/2 cups chickpea flour
1/2 cup of nutritional yeast
3 cups of water

Directions:

Preheat oven to 375oF

Part I:
In the Ornish recipe all the ingredients except for the cauliflower are blended together in a food process.
This glaze is then tossed with the cauliflower to coat the florets.
The mixture is placed on a parchment paper-lined baking sheet and baked at 375oF. The recipe called for baking only 20 minutes. We found the cauliflower was still very firm so we cooked it for another 15 minutes.
Remove from oven and set aside to cool. Mixture may be refrigerated until ready to bake into the Torte.

Part II:
Mix the Torte batter ingredients together with a wire whisk, in a food processor or blender until smooth.
In a food processor fitted with a steel blade pulse the roasted cauliflower in small batches until it is the consistency of rice.
Put the “riced” cauliflower in a large mixing bowl. Add the batter and mix thoroughly.
As you would a cake pan, grease and flour (we used all-purpose gluten-free flour) an oblong baking dish and pour the cauliflower mixture into the dish, spreading evenly.
Cover with parchment paper and then cover the parchment with foil.
Bake for 30 minutes. Reduce the heat to 325oF
Remove the cover and bake an additional 15 minutes.
Remove from the oven and let set a few minutes before slicing.

This Torte is delicious as an appetizer, as a main course or side. Garnish with your favorite salsa and guacamole.

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