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Spelt Galette with Saffron-Roasted Cauliflower

Serves 6.


    Spelt Galette with Saffron-Roasted Cauliflower

    Saffron is expensive, though a little goes a very long way. Its floral and earthy flavour makes it a natural pairing for the subdued notes of cauliflower, another cancer-preventive ingredient. These ingredients are encased in a galette, a round, flat pie that is free-form and rustic looking.


    Stay seasonal

    Try a different assortment of roasted vegetables and spices as the seasons change (see page 87 for other cancer-fighting spices to try). Roasted butternut squash cubes and roasted broccoli florets are just a couple of veggie suggestions.


    Spelt Galette with Saffron-Roasted Cauliflower


    Spelt Dough
    • 1 1/2 cups (350 mL) light or dark spelt flour or gluten-free all-purpose flour, plus more for rolling
    • 1 tsp (5 mL) packed brown sugar or coconut sugar
    • 1 tsp (5 mL) dried thyme
    • 1/4 tsp (1 mL) salt
    • 3/4 cup (180 mL) unsalted butter, cut into small cubes, very cold
    • 2 Tbsp to 1/3 cup (30 mL to 80 mL) ice water
    • 1 Tbsp (15 mL) milk, for brushing
    • 1 head cauliflower, cut into small florets
    • 4 garlic cloves, skin intact, left whole
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1 tsp (5 mL) saffron
    • 1/2 tsp (2 mL) ground cinnamon
    • 1/4 tsp (1 mL) salt
    • Zest of 1 lemon


    Per serving:

    • calories378
    • protein7g
    • fat28g
      • saturated fat15g
      • trans fat0g
    • carbohydrates29g
      • sugars3g
      • fibre6g
    • sodium230mg



    In food processor, pulse flour, sugar, thyme, and salt, or mix together in large bowl by hand. Add butter and pulse, or cut in with pastry cutter until coarse meal forms and butter is barely visible. While pulsing or stirring with wooden spoon, pour ice water through chute or directly into bowl until a rough dough forms and mixture holds together when pressed between two fingers.


    Dump dough onto clean countertop and shape into 1 in (2.5 cm) high disc. Wrap dough disc in parchment paper and chill until cold (about 1 hour). Meanwhile, roast cauliflower.


    For cauliflower, preheat oven to 375 F (190 C). In large ovenproof dish, toss cauliflower florets and garlic with oil, saffron, cinnamon, salt, and lemon zest. Roast for 30 to 40 minutes, until cauliflower is tender. Remove from oven and cool completely. Squeeze garlic out of peels, discard peels, and mash garlic cloves with fork in small bowl.


    Increase oven temperature to 400 F (200 C). To roll dough, lightly dust clean counter and rolling pin with flour. Roll chilled dough into rough circle until 1/4 in (0.6 cm) thick, moving dough and adding more flour as necessary to prevent sticking.


    Transfer dough to large rimmed baking sheet lined with parchment. Spread mashed garlic over dough, leaving 2 in (5 cm) border. Mound roasted, cooled cauliflower on top, leaving 2 in (5 cm) border. Fold over dough border to enclose filling (there will be a large circle in the middle with exposed cauliflower filling; thereu2019s no top crust). Brush dough border with milk.


    Bake galette for 20 minutes in 400 F (200 C) oven. Increase heat to 425 F (220 C) and bake for 15 to 20 minutes longer, or until crust is golden brown and crispy. Let stand for 5 minutes before slicing and serving.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.