Cauliflower Strudel, Blueberry Chutney (Vegetarian)

This is dish was inspired by the Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company by Bruce Weinsten and Mark Scarbrough “Cauliflower Strudel, Cranberry Chutney” recipe.

Makes 8 Servings



  • 3 cups fresh blueberries
  • 1 large orange, peeled and cut into supremes (See how to supreme orange here.)
  • 3 tablespoon fresh squeezed lemon juice
  • 1 ½ cups sugar
  • ¼ cup golden raisins
  • Spices
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • OR instead of the above spices, use 1 ¼ teaspoon of pumpkin pie spice.
  • ¼ teaspoon salt


  • 4 cups chopped cauliflower florets
  • 4 medium shallots, thinly sliced
  • 3 tablespoons olive oil
  • ¼ cup water
  • ½ cup finely chopped toasted pine nuts (original recipe used walnuts)
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon celery seeds
  • All-purpose flour, for dusting
  • 2 large sheets frozen puff pastry dough, thawed (about 1 pound) or use this pastry recipe from and make two batches of dough. (This is a rough puff pastry.)
  • 4 tablespoons (½ stick) unsalted butter, melted and cooled, but not solid
  • 1 cup whole milk plain Greek Yogurt

To make the chutney:

Mix the blueberries, orange supremes, lemon juice, sugar, raisins, cinnamon, ginger, cloves, OR the pumpkin pie spice and salt in a large saucepan. Bring to a full simmer over medium-high heat, stirring often. Reduce the heat a bit and simmer, uncovered and stirring often, until the blueberries have burst and the sauce has thickened a bit, about 10 minutes.

To make the strudel:

  1. Position the rack in the center of the oven and heat to 400 ° F. Toss the cauliflower and shallots in a large roasting pan with the oil and roast, tossing once, until lightly browned, about 20 minutes. Stir in the water and scrape up any browned bits in the pan.
  2. Transfer the roasting pan to a wire rack. (Keep the oven on.) Add the walnuts, thyme, salt, pepper, and celery seeds to the roasting pan and stir well. Cool for 30 minutes.
  3. Dust a clean, dry work surface with flour. Set a puff pastry sheet or 1 recipe pastry from the King Arthur Flour on top. Dust the sheet or pastry with flour, and roll to 10 x 15 inches, about 1⁄8 inch thick. If your puff pastry starts out as 10 x 15, it still needs to be rolled out, since you want it to be 1/8 inch thick for crispness.
  4. Brush with about half the melted butter, then spoon half the filling into a fairly thin line about 1 inch in from one of the longer sides of the rectangle, leaving about 1 inch on each end.
  5. Fold the short sides in to close the ends, then roll the sheet up, enclosing the filling. Set on a large baking sheet and repeat, making a second strudel.
  6. Bake until golden and puffed, about 35 minutes. Cool on a wire rack for 5 minutes, then slice each strudel into 4 pieces. Transfer these to serving plates. Dollop plain Greek yogurt on the servings, then top with the warm chutney.can

Can do ahead:

• Make the chutney up to 2 days in advance. Store, covered, in the refrigerator, but warm over low heat before serving.

• If making the pastry, it can be made up to 2 days in advance. Wrap each batch separately in plastic wrap and then put in the refrigerator. When ready to use, take it out and let warm on the counter for at least 10 minutes before rolling dough out.

• Roast the vegetables up to 8 hours in advance. When cool, store, covered, at room temperature.

• Assemble the strudels up to 1 hour before baking. Lay a clean, dry kitchen towel over them and store at room temperature.

For fun: If you have leftover pastry after rolling it out thin enough, cut the leftover pastry into stars, leaves, or whatever small shape that you like. Brush the shapes lightly with water and stick on the strudel in such a way that you can cut each strudel into 4 pieces without cutting through the shapes and then bake.

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