Nachos ! The last of the flat bread recipes for a while … addictive is the word !
Not one for a mid week meal from scratch, definitely a weekend meal when you have time to go back and forth to the kitchen, to slowly cook and eat. Very delicious, does not feel like “diet food” at all. You will need some tex-mex spice mix for this one, available at most supermarkets or make your own, there are plenty of recipes on-line.
Please don’t be scared of this recipe, but it is probably for more advanced cooks, especially the cooking of the chips. One of the more experimental ones, it is just impossible to simplify any more than I have 🙂
So, without further ado !
Vegan nachos (grain, gluten, dairy, egg & nut-free)
2015-10-27 20:59:16
Serves 6
Crunchy cauliflower chips, spicy tomato salsa and creamy topping - very addictive. Definitely one for a weekend as there is a bit of time involved in creating this meal but come highly recommended !
Cook Time
45 min
Cauliflower Chips
- 1 cauliflower, chopped roughly including the stem
- 4 cups of stock (approx. enough to cover the cauliflower)
- Olive oil spray
- Salt & pepper
- 3 tbs Tex-Mex spice mix
- 1 tsp Cayenne pepper (optional)
Tomato Salsa
- 1 brown onion
- 2 cloves garlic
- 1 tbs cumin
- 1 red capsicum
- 400g tin low salt tomatoes
- 1 tbs tomato paste (or low carb tomato sauc)
- 1 tbs white vinegar
- 3 tbs lemon juice
Creamy topping
- 2 cups cauliflower florets (approx 235g)
- 1/2 tsp vege salt (or normal salt)
- 2 tsp Dijon mustard
- 2 tbs lemon juice
- Olive oil spray
- 8 Jalepeno peppers, from a jar (optional)
Cauliflower chips
- Preheat oven to 190°C (or 180°C for fan bake)
- Cook the cauliflower in the stock for approx 25 mins until nice and soft and falling apart.
- Drain the cauliflower well in a colander over the sink. Get a large tea towel (or muslin cloth) and tip cauli into the middle of it. With kitchen gloves on, grab all four corners and wring the mix out over the sink until much of the water has come out. NB. This step is very important, it needs to be very dry or else it will not work, get as much water out as you possibly can.
- Tip the "ball" onto 4 layers of paper towel. Place 4 more layers of paper towel on top. Press down and flatten the cauli "ball", getting more liquid out, as much as possible.
- Measure a piece of baking paper to fit snugly in an oven tray. Cut three pieces of baking paper the same size (for later).
- On a clean bench, place one sheet of baking paper and spray with olive oil. Place your "ball" in the middle of the paper. Place another sheet of baking paper on top. Press down to flatten, then use rolling pin to make the ball into a rectangle and paper thin. Cut off any excess that lies outside the baking paper. It needs to be paper thin.
- Peel back the top sheet of baking paper. Place on baking tray and spray with olive oil.
- Place in oven, cooking until it is lightly brown on top (approx. 10 mins). Take it out of the oven and carefully off the tray on the baking paper. Place the third sheet of baking paper on the warm tray. Flip the wrap bread onto the new sheet, cooked face down. Carefully peel off the top sheet of baking paper. Cook the wrap for a further 5 minutes, until it starts to go a nice golden colour on top.
- Allow to cool slightly and then cut into triangles. Sprinkle with the tex-mex spice mix and re-cook for 5 mins until well browned. Remove from oven and let cool while you do the salsa and creamy toppings.
Tomato Salsa
- In a large saucepan, add the onion, garlic and cumin. Cook until brown, approx, 10 mins. Stir in the tomato paste,tomatoes, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 45 mins, stirring frequently. Add stock or water if required.
Creamy topping
- Place cauliflower in a saucepan and cover with water. Bring to the boil. Cook until very tender, approx 15 minutes. Drain well. Blitz into a creamy texture, making sure there are no lumps. Add the Dijon mustard, lemon juice and salt/pepper.
Assembly
- Preheat oven (preferably on a grill setting) to 180°C.
- Once all three elements are done, in a shallow dish, place the salsa in the middle. Place the cauliflower chips around the outside. Then drizzle the creamy sauce over the top. Spray with olive oil spray. Place in the over uncovered for approx. 8 minutes, until browned and bubbly, may need more or less, keep an eye on it. Remove, serve with salad, or just by itself. I added a few Jalepeno peppers to mine after it came out of the oven.
Notes
- You can choose to use just the chips with a jar salsa, great for dips. Also just the salsa and chips done under a grill minus the cream sauce.
- If you like spicy and/or hot chilli foods, feel free to add chilli, cayenne, paprika etc. as you please to bump up the flavour.
Opti Cook https://opticook.org/
This error message is only visible to WordPress admins