Zucchini Cheese Cauliflower (Print Version)
# Ingredients:
01 -
A whole head of cauliflower.
02 -
A splash of olive oil for topping.
03 -
Pepper and salt to taste.
04 -
Four zucchini.
05 -
Half an onion, shredded.
06 -
Half a cup (125ml) of veggie broth.
07 -
One cup (100g) of shredded cheese.
08 -
Half a cup (50g) of parmesan, plus extra for garnish.
# Instructions:
01 -
Turn your oven to 200°C. Pull off the leaves. Pop it into a baking pan. Coat it lightly with oil. Sprinkle some salt. Roast for about 40 minutes until it chars nicely.
02 -
Grate the zucchini after peeling them. Warm oil in a pot. Cook the zucchini and onion for around 10 minutes. Let the water cook off. Blend this with a bit of broth. Pour back into the pot. Stir in both cheeses until smooth. Thin the sauce with more broth if needed.
03 -
Set the cauliflower on your serving dish. Spoon the sauce over the top. Add a drizzle of oil. Finish with some extra parmesan.
# Notes:
01 -
Looks stunning when plated.
02 -
Sauce stores well if prepped early.
03 -
Peeling zucchini keeps the color light.
04 -
Adjust thickness by gradually adding broth.