Asparagus and Vegetable Tart

  • Yield

This elegant, cauliflower-crusted asparagus tart is kind to your waistline.

Suzanne Perazzini
Suzanne Perazzini


2 cups chopped cauliflower
350 grams kumara or sweet potato, peeled
2 spring onions, finely chopped
1 cup grated mozzarella
1/4 cup chopped parsley
2 eggs, beaten
2 cloves of garlic, crushed
Salt & pepper
Olive oil
16-25 asparagus spears
Baby salad leaves


  1. Preheat oven to 350F.
  2. Add cauliflower to pot of poling water. Bring water back to boil and cook, about 1 minute. Drain and refresh in cold water. Drain again well.
  3. Grate kumara or sweet potato in food processor. Place all ingredients in large bowl and season. Toss together until vegetables are covered in egg.
  4. Place on lined baking tray and form rectangle. Bake 20 minutes, until firm and golden.
  5. Heat olive oil in frying pan and cook asparagus, about 2 minutes per side. Drain on paper towels. To assemble, place asparagus over top of cauliflower crust. Sprinkle with grated cheese and salad leaves.

This recipe originally appeared as Asparagus and Vegetable Tart on



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