Asparagus Tart with a Cauliflower Crust

Have I mentioned lately that I simply cannot wait to get back in the garden? Come on, spring!

I’ve always considered the planting of asparagus to be a pretty heavy commitment, and since we’re planning on sticking around the new digs for a while, we’re putting in our first patch this year!

…and speaking of asparagus, I made this snappy tart today. :) Can you guess the secret ingredient!?

It’s cauliflower! In the crust!
Whether you’re counting calories, or going gluten-free, or just trying to get as many veggies as possible into your family’s bellies, this is a must-try. It’s just veg, veg, and more veg…and you could adapt it to include even more veg if you’re feeling just that cuh-razy.

Asparagus Tart Cauliflower Crust

(And to all my toddler-mom readers out there, take note: Little Man ate half of it for lunch, and just kept saying, “Mmmm. Pizza!” Smart boy, because this can be used as a pizza crust, too!)

Yeah, I’m definitely committed to making this one again.


No-Dough Cauliflower Crust Asparagus Tart

adapted from a recipe found at Eat.Drink.Smile

Serves 2


  • 1 cup cauliflower, prepared as described below
  • 1 cup shredded mozzarella cheese
  • 1 egg, beaten
  • 1 teaspoon dried oregano
  • 2 cloves crushed garlic
  • 1/4 teaspoon garlic salt
  • olive oil (optional)
  • 10 stalks asparagus
  • salt and pepper, to taste
  • approx 1/4 cup shredded cheese for topping (I used a mix of Parmigiano-Reggiano and mozzarella)

To prepare the cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the cauliflower into a microwave safe bowl and microwave for 7 minutes. Do not add water. (Stash leftover cauliflower in the fridge for another crust, ‘cuz you’ll want one!)


  1. Preheat oven to 450 degrees. Line a baking stone or cookie sheet with parchment paper.
  2. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Bake at 450 degrees for 15 minutes (crust should be golden brown and firm.)
  3. While crust is baking, saute asparagus stalks in 1 Tbsp olive oil until slightly browned but still crisp. Season with salt and pepper to taste.
  4. When crust is done, remove from oven. Sprinkle with a bit of cheese. Place asparagus stalks on tart; sprinkle with another light layer of cheese.
  5. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
  6. Serve immediately.



  1. says

    This sounds amazing! Does the crust taste like califlower at all? I know my daughter would eat it, but I am wondering if I could pass it off on my husband as well.

  2. admin says

    I can kind of tell the cauliflower is in there, but the garlic kind of takes over. My husband said he wouldn’t have know if I didn’t tell him. I’ve heard a few others with picky husbands say it was a hit (especially when it’s used as a pizza crust, and covered in sauce and cheese) …let me know if it works! :)

  3. says

    OK, this looks A-MA-ZING! I have some asparagus and cauliflower in my fridge right now too! We usually just steam the asparagus, but this will be a very nice change.
    Also, I love the idea of using it as pizza crust! YUM!
    Thanks so much for sharing and linking up to Delicious Dish Tuesday!

  4. Suzanne says

    Excellent! I made it as a side dish (doubled the recipe) with supper tonight. Bridget and Doug and the kids came over and everyone loved it! No leftovers :( Bridget took the leftover ground up culilower home and will make it as pizza tomorrow. This is a keeper!

  5. Erinn says


    We dont use a microwave, so just wondering how to warm the cauliflower? maybe in the oven? How long, just until cauliflower is abit soft?

    Thank you,


    • admin says

      Hi Erinn,

      It just needs to be steamed, so you can do that in a steamer or a pot on the stove. However you normally cook your veggies will work just fine!

      Thanks for stopping by :)


  6. alexandra blanchard says

    This was fantasmic! I doubled the recipe, and ate half of one round, before I even removed it from the parchment – it was THAT GOOD!
    I left out one step, but, to my surprise, it didn’t matter – I forgot to microwave the cauliflower. It wasn’t crunchy, or undercooked, at all – delicious.
    I had it it with the asparagus, one time; with mushrooms, diced tomatoes, and chicken sausage, another; then twice, plain – it doesn’t need anything – it’s delicious, on its own. (I ate half a “circle” as a serving, so had 4 servings total.)
    I just took my leftover cauliflower, out of the freezer, to make it again – this time, to make one into pizza. :) P.S. I don’t have a food processor, so used a cheese grater – no problem with texture. :)

    • admin says

      I’m SO glad to hear that!

      I make cauliflower couscous, too, and I agree – skipping the microwave step doesn’t make much of a difference. That way it’s even easier! What’s not to love! <3 haha

      Thanks for stopping by and commenting!


  1. […] is the perfect time of the year for beautiful berries. I love a good asparagus tart, but I found another fellow blogger who uses a cauliflower crust instead of the traditional puff pastry – a much healthier swap […]

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