Serves 2 (Main) 4 (Side)
10 minutes preparation, 15 minutes cooking
Ingredients
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¼ cup Oat flour
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1 to 1.5 cups oat/rice milk
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3 tbsp nutritional yeast flakes
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1 tsp miso (optional)
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¼ tsp mustard powder
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½ tsp garlic powder
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1 tsp onion flakes
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smoked paprika to taste
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1 Jalepeno chili diced finely
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1 fresh tomato cut up into chunks
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1 spring onion sliced
Method
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Heat oven to 220c (430f)
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In a small bowl comine half of the fresh tomato, the green tops of the spring onion and 1/3 of the chili. Set aside.
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Cut cauliflower up into medium sized chunks and steam in a little water for 5 minutes, don’t overcook.
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To make the nacho sauce puts oats and milk rice milk into a blender and process until smooth.
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Pour into a saucepan, cook over medium to high heat whisking until it thickens.
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Add in miso paste and whisk to combine.
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Stir in all the spices and yeast flakes, season to taste if necessary. Mix thoroughly until all combined, add in tomato, springs onions & chili, gently stir through.
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Strain liquid from cauliflower and arrange it in the bottom of a casserole dish. Cover with nacho sauce.
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Either eat as is or bake in oven for 5-10 minutes. Let sit for a few minutes and top with smoked paprika, coriander and fresh salsa.
Cauliflower Cheese:
Nacho Flavour
