chermoula cauliflower galette

the centrepiece of the table, celebrate the season of the cauliflower with this simple galette recipe.

really want to dress your caulilflower to impress? why not try using purple or golden cauliflowers. or, better yet, explore those lesser-known varieties – such as the psychedelic romanesco (this zesty middle eastern marinade brings out the best in them).



80ml olive oil
70g Belazu chermoula
pinch of pul biber or aleppo chilli (mild, smoky chilli flakes)
550g small cauliflower florets (1 medium to large)
300g shortcrust pastry plus plain flour for dusting
70g vegan feta, crumbled
1 tbsp agave syrup
3 tbsp plant cream

pomegranate seeds, chopped pistachios, dill fronds


preheat oven to 180°C and cook cauliflower for 8–10 minutes, until starting to go golden.

on a large piece of baking parchment, roll out the pastry to a nice even circle 3mm thick, dusting with flour as necessary.

prick the base with a fork or small knife. trim off the edges of the pastry to tidy them up.

arrange half the cauliflower in a circle leaving around 5cm of pastry around the edges. sprinkle most of the feta over, leaving a bit for garnish and then arrange the rest of the cauliflower on top.

brush the exposed pastry around the cauliflower with plant cream. fold up the edges of the pastry and push gently into place. brush the outside of the pastry with plant cream.

bake galette for 25–30 minutes at 175°c, until golden and firm.

finish the galette with the rest of the feta, pistachios, dill and pomegranate seeds. this dish can be enjoyed fresh from the oven or cold.