CAULIFLOWER AND JALAPENO CHEESE BAKE WITH CRUNCHY QUINOA TOPPING
Here is my healthy version of a hearty, cheesy bake, which is nutritious, kind to digestion, and has robust flavours including jalapeños to give it a spark that cuts through the richness.
SERVES: 4-6
PREPARATION TIME: 20 minutes
COOKING TIME: 30-35 minutes
1 large cauliflower, broken into ●● large florets For the jalapeño sauce:
500ml unsweetened almond milk ●● 60g coconut oil ●●
30g arrowroot ●●
25g savoury yeast flakes, available ●● from health stores
12 slices of jalapeño, or to taste ●● 1 tbsp Dijon mustard ●● For the crunchy quinoa topping:
135g cooked quinoa, cooled slightly ●● 1 tbsp extra-virgin olive oil ●●
1 large handful flat-leaf parsley, ●● coarsely chopped
2 tsp sweet paprika ●●
1 tsp onion powder ●●
1/2 tsp garlic powder ●●
100g goat’s cheese, cut into small bits ●●
1 Preheat the oven to 180°C/gas mark 4. To make the jalapeño sauce, heat the milk in a saucepan over medium heat until hot. In a separate saucepan, melt the coconut oil over low–medium heat. Add the arrowroot and cook, stirring constantly, for three minutes, or until it begins to fizz. Gradually add the hot milk, a ladle at a time, stirring constantly with a wooden spoon, until all of the milk is incorporated. Continue to stir and simmer for three to four minutes, until thickened and coating the back of the spoon. Remove from the heat. Add the savoury yeast flakes, jalapeño slices and mustard and stir to combine. Season with salt and pepper. Cover the pan with a piece of baking paper and set aside.
2 Bring a large saucepan of water to the boil. Cook the cauliflower for four minutes, or until almost tender. Drain and set aside.
3 To prepare the crunchy quinoa topping, place all of the ingredients, except the goat’s cheese, in a medium bowl and toss to combine. Season with salt and pepper. Add the goat’s cheese and fold through.
4 Arrange the cauliflower in an ovenproof dish. Cover with the jalapeño sauce and crumble over the quinoa topping. Bake for 30 to 35 minutes, until the quinoa is golden, and the cauliflower is tender.