Yummy fall savoury cauliflower pie. Recipe as follows➡

Serves 4-6

For the roasted cauliflower:

•1 medium-large cauliflower, chopped into florets
•2 tbsp extra virgin olive oil
•½ tsp sea salt

For the crust:

•¼ Cup toasted walnuts
•¼ Cup rolled oats
•½ tsp baking powder
•½ tsp sea salt
•1/8 tsp fresh ground pepper
•1 Cup whole spelt flour
•3 Tbsp. extra virgin olive oil, plus extra to oil the pan
•2 Tbsp. unsweetened almond milk

For the filling:

•2 Tbsp. extra virgin olive oil
•2 medium onions, finely sliced
•5 garlic cloves, finely chopped
•½ tsp sea salt
•1/8 tsp ground turmeric
•3 tbsp freshly squeezed lemon juice
•¼ Cup unsweetened almond milk
•Fresh ground pepper

➡Directions:

1. To roast the cauliflower, preheat the oven to 400ºF. Line a large, rimmed baking sheet with parchment paper.
2. Toss the florets in olive oil and salt, then arrange evenly on the tray and roast for 20 minutes. Turn each floret over and return to the oven for 10 minutes, or until the florets are browning.
3. Remove from the oven and set aside to cool while you make the crust.
4. To make the crust, reduce the oven temperature to 350ºF. Lightly oil a 22cm tart tin with a removable bottom or pie pan and set aside.
5. Place the walnuts, oats, baking powder, salt and pepper in a food
processor and blend until coarsely ground. Transfer to a bowl, add the spelt flour and mix well. Drizzle in olive oil and mix until evenly distributed. Add the almond milk and mix again. The mixture should hold together when squeezed but not stick to your hands. Add a little more almond milk if it’s too dry.
6. Press evenly into the prepared tin, or roll out if using pie pan,
trimming excess pastry from the edges. Prick with a fork and bake for 15 minutes. Remove from the oven and set aside.
7. To make the filling, warm the oil in a frying pan over a medium heat. Add the onions and sauté for 5 minutes or until lightly browned. Add the garlic and cook for another 5 minutes.
8. Turn the heat down low, add the salt, and continue cooking for another 10 minutes, or until caramelized.
9. Stir in the turmeric, remove from the heat and transfer into a food processor. Add a quarter of the roasted cauliflower, the lemon juice, almond milk and a large pinch of black pepper. Blend until smooth and creamy, scraping the sides as necessary.
10. Spread into the prebaked tart shell and arrange the remaining
cauliflower on the top. Bake the tart for 30 minutes.
11. Remove from the oven and allow to cool for 15 to 20 minutes before serving.