Cauliflower fillo triangles

Up your veg intake in the tastiest way.

  • 1 hr 20 mins cooking
  • Serves 10
  • Print
These tasty spiced cauliflower and almond fillo parcels are sure to win over any vegie hater. They're perfect for lunch, dinner or a snack.
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  • 2 tablespoons olive oil
  • 2 medium red onions (340g), chopped finely
  • 2 cloves garlic, crushed
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ medium cauliflower (750g), chopped finely
  • 1 cup (160g) roasted blanched almonds, chopped coarsely
  • 1 cup coarsely chopped fresh coriander (cilantro)
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 10 sheets fillo pastry
  • ½ cup (125ml) olive oil, extra
  • lemon wedges, to serve (optional)


  • 1
    Heat oil in a large frying pan over medium-high heat; cook onion, garlic, turmeric, ginger and ½ teaspoon of the ground cinnamon for 5 minutes or until onion softens. Add cauliflower; cook, stirring, for 10 minutes or until tender. Season with salt; transfer to a large bowl. Stir in almonds and herbs. Leave to cool completely.
  • 2
    Preheat oven to 180°C. Oil an oven tray.
  • 3
    Brush 1 sheet of pastry with a little of the extra oil; cut in half lengthways, place one strip on the other. Place ⅓ cup cauliflower mixture in a corner of the pastry strip, leaving a 1cm (½in) border. Fold opposite corner of pastry diagonally across filling to form a triangle; continue folding to the end of the pastry strip, retaining triangular shape. Place triangle, seam-side down, on tray. Repeat with remaining pastry, oil and cauliflower filling.
  • 4
    Brush triangles with a little more oil; dust with remaining cinnamon. Bake for 50 minutes or until golden. Serve with lemon wedges.

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