Ingredients
½ cauliflower, sliced into 1cm-thick pieces
2 tbsp extra-virgin olive oil
¼ cup raw cashews
1 tsp ground cumin
1 tsp curry powder
1 tsp brown mustard seeds
2 tbsp currants or raisins
Finely grated zest & juice of 1⁄2 lemon
150 g paneer, or firm ricotta, chopped
375 g sheet puff pastry OR
1 frozen butter puff pastry, thawed
Fried curry leaves (optional)
Thick Greek-style yoghurt, tomato & chilli relish to serve
Directions
1
Preheat oven to 200°C. Steam cauliflower for 3-4 minutes until almost tender.
2
Remove and cool slightly. Place in a bowl and toss with the olive oil, cashews, spices, currants and lemon, then season. Set aside.
3
Cut the pastry into 4 squares, then place on a baking tray lined with baking paper and lightly prick the centre of each with a fork, leaving a 1cm border.
4
Divide the cauliflower mixture and paneer between the pastry, then bake in the oven for 15 minutes or until puffed and golden.
5
Scatter with the fried curry leaves and serve with Greek-style yoghurt and tomato and chilli relish.
Ingredients
½ cauliflower, sliced into 1cm-thick pieces
2 tbsp extra-virgin olive oil
¼ cup raw cashews
1 tsp ground cumin
1 tsp curry powder
1 tsp brown mustard seeds
2 tbsp currants or raisins
Finely grated zest & juice of 1⁄2 lemon
150 g paneer, or firm ricotta, chopped
375 g sheet puff pastry OR
1 frozen butter puff pastry, thawed
Fried curry leaves (optional)
Thick Greek-style yoghurt, tomato & chilli relish to serve