Creamy Cauliflower Bake with Tribelli Peppers
a vegan and gluten free warm dinner dish that is bursting with pepper colours. Comfort food for any season!
Ingredients
- 1 cup chopped white onion
- 3 cups cauliflower
- 1 cup chopped tribelli peppers
- 1 tablespoon chopped green chives
- 5 cloves garlic minced
- ¼ cup cashews soaked then blended with 1 cup water
- ⅓ cup water
- 1 tablespoon nutritional yeast
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon pink salt
Instructions
- Preheat oven to 350 degrees bake.
- Heat olive oil in a large pan over medium heat. Saute onion and garlic until the onion is soft. Add the cauliflower, tribelli peppers, and the water. Cover with a lid and simmer on low for about 10 minutes (or until the cauliflower is semi softened).
- Add cashew cream, pink salt, oregano, and nutritional yeast.
- Remove lid and bring to a boil for 1 to 2 minutes to thicken the creamy cashew sauce.
- Add mixture to a baking dish. Bake in oven for 30 minutes, or until lightly golden on surface. Remove and cool for approx 10 minutes so you don't burn yourself!
- Sprinkle with chives and serve!