Flaky Harvest Vegetable Squares

As we start to head into the holiday season, I often get questions about what I can eat and serve for Thanksgiving.  This is a fabuous recipe and a must try! Its very pretty and fun to serve as individual servings! Here I have served it with delicious piping hot roasted red pepper and tomato soup with a chunk of aged cheddar cheese melting in it!

Recipe adapted from Vegetarian times Nov 2012.
  • 1 large head cauliflower (2.5-3 lb), broken into small florets, divided
  • 1 medium onion, sliced (1.5 cups)
  • 3 Tbs. plus 1/2 tsp. olive oil, divided
  • 1 1/4 tsp salt, divided
  • 3/8 tsp ground black pepper, divided
  • 2 heads elephant garlic
  • 2 tsp vegetarian Worchestire sauce, divded (I had a very hard time finding this so I left it out. If anyone finds it please let me know where it is available)
  • 3Tbs white wine
  • 1 Tbs cornstarch
  • 1 tsp freshy thyme leaves (chopped if they look large or tough)
  • 10 Brussels sprouts, halved
  • 10 baby carrots, halved on the diagonal
  • 10 small button mushrooms, halved
  • 6 shalots, peeled and quartered, root end left intact
  • 1 17.3-oz pkg frozen puff pastry, thawed (2 sheets)
  1. Preheat oven to 425F. Set aside 20 cauliflower florets in bowl. Toss remaining florets and onion with 1 Tbs oil; season with 1 tsp salt and 1/4 tsp pepper. Spread on large baking sheet. Cut tops off garlic heads, place on foil square, and drizzle with 1/2 tsp oil. Close foil around garlic. Place foil-wrapped garlic and cauliflower-loaded baking sheet in oven, and roast 30-45 minutes, stirring cauliflower occassionally, until cauliflower and onion are browned and garlic feels soft.

2. While garlic is still warm, squeeze garlic pulp from each clove into bowl of food processor. Add cauliflower mixture and 1 tsp Worcestershire sauce, and puree until smooth. Season with salt and garlic, if desired. Set aside.

3. Combine wine, cornstarch, remaining 1 tsp Worcestershire sauce, thyme, remaining 1/4 tsp salt, remaining 1/8 tsp pepper, and 1/2 cup water in small bowl until cornstarch has dissolved. Set aside.

4. Heat remaining 2 Tbs oil in wok or large skillet over high heat. Add Brussels sprouts, carrots, reserved 20 cauliflower florest, mushrooms, and shallots, and sitr-fry 5-7 minutes, or until vegetables begin to brown. Add conrstarch mixture, and stir-fry 1-2 minutes more, or until most of liquid has evaporated and vegetables are coated with sauce. Remove from heat, and cool.

5. Meanwhile, roll each sheet of puff pastry into 12-inch square on floured work surface. Cut each sheet into 4 squares, and place on 2 parchment-lined baking sheets. Chill 15 minutes.

6. Preheat oven to 425F. Spread 1/4 cup cauliflower puree in circle in center of each pastry square. Stir cooled vegetable mixture to coat with sauce, then scoop 1/2 cup vegetables in center of square, making sure each portion contains a good mix of vegetables. fold corners of pastry squares over vegetable filling and into center, pinching corners to seal.

7. Brush each square with egg (if using...i did not), and chill 15 minutes. Bake 12-15 minutes, or until crisp and golden brown, checking bottoms of squares with spatula to make sure they are browned.

8. Let stand 5 minutes before serving. Enjoy and let me know what you think about it!

Although my kids loved this, my daughter was full after eating the soup so she really did not enjoy it as much.


Kourtnie Woods said…
HEY MINNIE MOUSERS.... I will be making this soon! Toodles
Fusion Spice said…
Let me know how it turns out my dear Kourtnie and if the love of your life enjoyed it!

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