what you need
1 large head of cauliflower, chopped into florets
1/2 large onion, diced
1 tsp coconut oil
1 1/2 cups coconut milk
3 tbsp tapioca
1/2 cup nutritional yeast
1 tbsp Nutra Organics Vegetable Broth granules
1 egg
salt and pepper, to taste
what to do
Steam cauliflower until just cooked. You still want the cauliflower to be firm. The cauliflower can be prepared earlier.
Preheat oven to 220°C. Prepare either one large ovenproof dish or 4 ramekins.
In a pot (big enough to fit the cauliflower) heat up oil over medium-high heat. Add in onion and sauté for 5 mins or until translucent. Reduce heat to low.
In a separate small pot, heat up coconut milk until warm. Gradually stir in the tapioca and vegetable broth granules until well-combined and smooth. Remove from heat.
Gradually, add in coconut milk mixture to the onions. Continue stirring until mix has thickened (about 1 minute). Remove from heat.
Add in nutritional yeast and salt and pepper. Let mixture cool for about 10 mins.
Stir in egg until well-combined. Add in steamed cauliflower and coat with mixture.
Divide mixture between ramekins or add to ovenproof dish.
Cook for 30 minutes or until browned on top
notes
The Nutra Organics Vegetable Broth range is a great way to add flavour to any recipe, as well as, getting additional immune-boosting nutrients. If you are not vegetarian, you can use the Chicken Bone Broth granules as another tasty alternative.
