CAULIFLOWER RAREBIT
Servings: 2
Ingredients
Sauce
- 1/2 cup + 1/4 cup cashews
- 80 mls almond or cashew milk
- 2 tbsp gluten beer
- 1 tbsp white miso
- 1 tbsp nutritional yeast
- 2 tsp vegan wosertshire sauce, i used Bonsan brand
- 1 tsp Dijon mustard
- 1/2 tsp Himalayan salt
- 1/4 tsp black pepper
Cauliflower
- 2 large cauliflowers
- 4 tbsp coconut oil or rapeseed oil
- Himalayan salt and black pepper
- 1 handful vegan cheese grated. I used applewood.
Instructions
For the cauli
- Keeping the stems on, slice the caulis in half. Cut a thick slice from each half to make 2. Repeat with the second cauli, so your left with 4 slices. Left over cauli can be used in soup or another dish.
- In 2 large frying pans add 2 tbsp of oil to each. Pop in the caulis and fry till soft and caramelised on each side. About 10-15 mins. Take off the heat and season with salt and pepper.
Sauce
- Meanwhile, heat the milk till boiling then bung into a high speed blender along with the rest of the ingredients (the milk needs to be really hot when being blended otherwise the cashews won't blend) Blend till smooth.
Assemble
- Pop the caulis onto a baking tray. Dollop a generous amount of sauce on each and top with grated cheese.
- Grill for 5 mins or until the cheese has melted. Finish with a few drops of wostershire sauce.
- BISH BASH BOSH
Notes
Can be prepped in advance- When hangry pop it on the oven for 5-10 mins on 200c till the caulk is warm then switch to grill for 5 mins.
Leftovers last upto 3 days in the fridge.