Vegan Cauliflower Pizza Poppers
This delicious cauli poppers recipe is reprinted with permission from the Party in your Plants cookbook by Talia Pollock. They are a perfect side for an Italian stallion meal or as a taco filling with some added red chili flakes. I halved the recipe with one head of cauliflower and it was perfect for two people. If you don't have nutritional yeast, it still tastes great just less cheesy.
Servings 4
Ingredients
Instructions
- Preheat your oven to 400 degrees F.
- Wash your head of cauliflower and remove the green leafy part the best you can.
- Chop your cauliflower into medium-large florets and add to a mixing bowl. Drizzle with 1 tbsp of olive oil and set it aside.
- **** In a food processor, process your cashews, nutritional yeast and salt until it’s a coarse sandy texture. (Like crumbly cheese!) Set aside.
- Add your florets onto a baking sheet lined with parchment paper. (You might need two baking sheets for all the cauliflower). Use a spoon to coat the tops of the cauliflower with the pizza sauce.
- Rinse and dry your spoon and use it again to spread a very generous amount of the cashew cheese crumbles on top of the cauliflower, using the pizza sauce to serve as “glue” helping them stick.
- Place into the oven and bake for 35 minutes.
- While they’re baking, rinse, dry and chop your basil as small as you can (or as you like).
- After 35 minutes, remove the cauliflower from the oven, sprinkle basil on top of it, and then bake it for another 5 minutes.
- Your cauliflower is done when a fork pokes through it easily.
- Remove from oven, let cool and enjoy! (Store leftovers in a closed container in the fridge.)