Golden cauliflower & cashew galettes with CWJ simple salad
These flaky golden galettes are bursting with South Indian–inspired flavour — think roasted cauliflower, toasty cashews, warming spices, and creamy ricotta, all loaded on to crisp puff pastry, balanced by the fresh zing of a CWJ Simple Salad — a crisp mix of greens, onion, tomato & cucumber with a tangy lemon dressing.
It’s the kind of meal that feels both comforting and vibrant — perfect for a cosy dinner, picnic bake, or a veggie-packed lunch with a twist.
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(Serves 4)
Galettes
½ medium cauliflower, cut into small florets
1 lemon zested and juiced
250g ricotta
Pinch black pepper
½ cup raw cashews, roughly chopped
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon yellow mustard seeds
2 tablespoon currants
2 sheets puff pastry
CWJ simple salad(Not included in nutritional analysis)
2 cups salad leaves
½ punnet cherry tomatoes, halved
¼ red onion, thinly sliced
1 small cucumber, thinly sliced
4 tablespoons everyday vinaigrette
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Heat the oven. Preheat your oven to 180ºC (fan-forced) and line two trays with baking paper so you’re ready to roll.
Prep the cauliflower. Bring a big pot of water to the boil. Blanch the cauliflower for just 1–2 minutes, think tender-crisp, not mushy. Drain and stop the cooking by either running under cold water or dunking into a bowl of iced water. Once cool, pat dry with paper towel to remove excess moisture (this helps keep your pastry crisp later).
Zesty ricotta. In a small bowl, fold lemon zest and black pepper through the ricotta. Set aside. This is going to bring a creamy, citrusy lift to the galettes.
Make the golden filling. In a large bowl, toss the cauliflower with cashews, spices, currants and a squeeze of lemon juice. This mix is nutty, spiced and just a little sweet.
Prepare the pastry. Cut your pastry sheets into 4 squares. Using a small knife, lightly score a 1 cm border around each square (don’t cut all the way through). Prick the centres with a fork so they stay flat as they bake. Arrange squares on your trays.
Assemble the galettes. Spread a little ricotta in the centre of each square. Top with a spoonful of the cauliflower-cashew mix, keeping it inside the border so you get those lovely puffed edges.
Bake to golden perfection. Bake for 25–30 minutes or until the pastry is puffed and golden and the cauliflower is roasted and delicious.
Serve & enjoy. Plate up your galettes with a simple leafy salad… and if you’re feeling cheeky, add a dollop of chilli jam for extra zing!
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Snapshot!
Each serve of cauliflower & cashew galettes with a leafy green salad provides around 2523 kJ of energy, with 17.2 g protein (and a little more if you top the salad with nuts, seeds, or cheese).
Total fat sits at 37.7 g, including 14 g saturated fat from the pastry and cheese, alongside plenty of heart-healthy fats (16.8 g MUFA and 2.9 g PUFA from olive oil and cashews).
Carbohydrates are 46.7 g with a fibre boost of 6.5 g from the galettes plus extra from the leafy greens, helping to steady the carb load. Sugars come in at 11.5 g (mostly from currants and onion).
Sodium is moderate at 405 mg, while the dish also brings 506 mg potassium from veggies, nuts and fruit, and 251 mg phosphorus, something to note for kidney health, if required.
What it means on the plate
These galettes are flavour-packed and filling, with a balance of carbs, protein & healthy fats. The pastry and cheese push up the saturated fat, but cashews and olive oil bring in plenty of MUFA for heart health. The fibre (6.5 g) is a nice bonus, helping with fullness and blood sugar control.
Food group balance → A more indulgent main dish that still sneaks in veg, nuts & fruit.
Grains: 1.8 serves (pastry).
Vegetables: 1 serve (cauliflower + onion).
Protein foods: 0.5 serves (cashews).
Dairy: 0.4 serves (ricotta).
Fruit: 0.3 serves (currants).
CWJ Takeaway
The leafy green salad transforms these galettes from indulgent pastry to a balanced, veggie-forward meal. Fresh, filling, and versatile, best enjoyed with salad to lighten the plate and bring extra colour + crunch.
