Cauliflower and Courgette Bake

Another cauliflower and nutritional yeast combo! Unlike the cauliflower pasta recipe, this dish takes a little more time to prepare and contains courgettes and a cheesy, nutty batter to form a quiche-like meal, but without any eggs or cheese! It's great for lunch and will go nicely alongside a baked potato. I may even add chopped mushrooms next time.

Cauliflower and Courgette Bake
Makes 6 slices
Click HERE for a printable recipe card.

Ingredients:
- 360g / 13oz cauliflower, small florets
- 170g / 6oz onion, chopped
- 3 cloves garlic, crushed
- 450g / 16oz courgette, grated or julienne
- 120g / 4oz flour
- 40g / 1.4oz oat flour (old fashioned oats food processed)
- 360ml / 12floz almond milk, unsweetened
- 112g /4oz cashews, raw
- 4-5g / 1tbsp nutritional yeast
- 1tsp baking powder
- 1/4tsp turmeric powder

Method:
Cook the cauliflower florets for 5 mins in boiling water or microwave, until just soft.

In a saucepan, sprayed with cooking spray, cook the onions, garlic and courgette for 5 minutes.

In a blender, add the flour, oat flour, almond milk, cashew nuts, nutritional yeast, baking powder, and turmeric. Blend until smooth.

Combine all ingredients and mix together.
Pour mixture into a baking tray (approx. 11x8in) and bake for 30 minutes at 350F / 175C.

It's optional to brown the top of by spraying a little cooking oil on top 5 minutes before the end of the cooking process.

Once cool, cut into 6 slices. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information: