Serves 2 (Main) 4 (Side)

10 minutes preparation, 15 minutes cooking


  • ¼ cup Oat flour

  • 1 to 1.5 cups oat/rice milk

  • 3 tbsp nutritional yeast flakes

  • 1 tsp miso (optional)

  • ¼ tsp mustard powder

  • ½ tsp garlic powder

  • 1 tsp onion flakes

  • smoked paprika to taste

  • 1 Jalepeno chili diced finely

  • 1 fresh tomato cut up into chunks

  • 1 spring onion sliced


  1. Heat oven to 220c (430f)

  2. 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.

  3. Cut cauliflower up into medium sized chunks and steam in a little water for 5 minutes, don’t overcook.

  4. To make the nacho sauce puts oats and milk rice milk into a blender and process until smooth.

  5. Pour into a saucepan, cook over medium to high heat whisking until it thickens.

  6. Add in miso paste and whisk to combine.

  7. 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.

  8. Strain liquid from cauliflower and arrange it in the bottom of a casserole dish. Cover with nacho sauce. 

  9. 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