recent post, we have been eating a lot of cauliflower lately. I bought a white cauliflower for the sauce and then I found a purple one in Lygon Street. We had just been to storytime at the library and then played at the park. I don't have any photos of the huge autumn leaves collected for the kids to stick on a collage so I have a photo instead of dolly in her teddy bear's picnic mask today.
Cauliflower Enchiladas. Once I found the purple cauliflower I thought I would do her Stacked Roasted Vegetable Enchiladas. I roasted up some purple cauliflower and roasted onions in preparation. While they cooked, I made the cheese sauce.
I am sending this cauliflower cheese sauce to Ricki's Wellness Weekends.
Previously on Green Gourmet Giraffe:
One year ago: In my Kitchen: May 2012
Two years ago: CC Moody Blues - the juice and the colour
Three years ago: GF Peanut Butter & Choc Chip Cookies
Four years ago: Preserved Lemon Stews and Intuition
Five years ago: Baked Bean Soup
Two cauliflower cheese burritos
1/2 large cauliflower, chopped, roasted in olive oil and smoked salt
1 head of broccoli, chopped and microwaved
1 large onion, sliced and fried til soft and browned
1/3 cup walnuts, chopped and toasted
cauliflower cheese sauce (below)
Mix cauliflower, broccoli, onion and walnuts. Warm tortillas and cheese sauce. Spread cheese sauce down the middle of the tortilla. Pile vegie mixture on top of the cheese sauce. Roll up tortilla into a burrito.
Cauliflower cheese sauce
Adapted from Fat Free Vegan
Makes over 2 cups
1 cup water
1/2 large cauliflower, chopped into florets
1 teaspoon granulated onion powder
2 cloves garlic, finely chopped (or 1/2 teaspoon garlic powder)
1/4 teaspoon smoked paprika
1/4 teaspoon mustard powder
1/8 teaspoon turmeric
1 cup soy milk
1/4 cup nutritional yeast flakes
1 tablespoon tahini (or white miso)
1 tablespoon cornflour (cornstarch or potato starch)
1 tablespoon lemon juice
1 tsp salt, or to taste
Microwave the water, cauliflower, onion powder, garlic, smoked paprika, mustard and turmeric in a largish microwave tub until the cauliflower is cooked so well that it is falling apart at the touch of a fork. (I don't remember how long this took but I guess between 2 and 5 minutes - if unsure microwave for a minute at a time until done.) Add remaining ingredients and blend with a hand held blender. Microwave until thickened. This took me about 3 minutes, stirring well after each minute (don't worry if there is a slight hardened 'crust' at the edge, just stir it in). Our cheese sauce kept for a few days and was reheated in the microwave when required.
The Crook of My Arm: Alasdair Roberts