Servings: 4
Equipment
- food processor
Ingredients
- 1 head cauliflower chopped
- 1 onion diced
- 1 clove garlic crushed
- 1 cup cashews soaked overnight
- 4 tbsp nutritional yeast
- 1 tsp salt
- ½ tsp cumin
- ¼ tsp chili powder
- 1 tbsp arrowroot
- ½ cup vegetable broth
Crumble
- 3 tbsp almond meal
- 1-2 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp dried herbs
Instructions
- Preheat oven to 350°F (180°C).
- Lightly steam cauliflower for 4-5 minutes, in boiling water or vegetable steamer.
- In a small pan over medium heat, saute onion and crushed garlic until soft and golden.
- To make the sauce, place cashews, spices nutritional yeast, arrowroot and vegetable broth into the food processor and process until smooth and creamy.
- Transfer lightly steamed cauliflower, onion, garlic and sauce into a large bowl and mix well until the cauliflower is fully coated in sauce.
- Spread evenly in a baking dish.
- Mix together the crumble ingredients in a small bowl and sprinkle evenly over the cauliflower.
- Bake in the oven for 25-30 minutes or until crumble is nice and brown.
Tried this recipe?Let us know how it was!