Quick, easy and filling lunch. Using vegetables which are in season.
Ingredients
- 1 large cauliflower
- 1/2 bag of kale
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, crushed
- 100g cashew nuts soaked for 2 hours
- 4 tbsp nutritional yeast
- 1 tsp dijon mustard
- 100ml kefir
- 200ml oat milk
- optional: caynne pepper
Instructions
[1] Begin by preheating the oven to 180ºc. Place the cauliflower on a baking tray with the garlic, cover in 1 tbsp of olive oil, season and place in the oven for 20 minutes.
[2] Meanwhile, in a blender place the cashew nuts, dijon mustard, kefir, oat milk, nutritional yeast and blend until smooth.
[3] Add the kale to the cauliflower, cover with another tbsp of olive oil and place back in the oven for 5 minutes.
[4] Pour the sauce into a pan and add half of the grated cheese. Heat on a low-medium heat stirring continuously until the cheese has melted and the sauce has thickened.
[5] Stir through the cooked vegetables. When fully combined empty into an ovenproof dish and sprinkle with the remaining cheese. Place back in the oven for 10 minutes.
Enjoy!
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