Creamy Cauliflower Bake with Tribelli Peppers
By Nikki Bahan, Food Blogger: www.nikkisplate.com

This delicious cauliflower bake is vegan  and keto-diet friendly, but that doesn’t mean it’s any less delicious! Our Tribelli peppers add a great crunch and pop of flavor.

 

Prep Time: 10 min

Cook Time: 55 min

Total Time: 65 min

 

Serves: 4-6

 

Ingredients:

– 1 tsp olive oil

– 1 cup chopped white onion

– 5 cloves of minced garlic

– 3 cups cauliflower

– 1 cup of chopped Tribelli peppers

– 1/3 cup water

– 1/4 cup cashews blended with 1 cup    water

– 1 tsp of pink salt

– 1 tbsp nutritional yeast

– 1 tsp oregano

– 1 tbsp chopped green chives

Instructions:

1. Preheat oven to 350 degrees bake.
2. Heat olive oil in a large pan over medium heat. Sauté onion and garlic until the onion is soft.
3. 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).
4. Add cashew cream, pink salt, oregano, and nutritional yeast.
5. Remove lid and bring to a boil for 1 to 2 minutes to thicken the creamy cashew sauce.
6. Add mixture to a baking dish. Bake in oven for 30 minutes, or until lightly golden on surface.
7. Remove and cool for approximately 10 minutes.
8. Sprinkle with chives and serve!