Tuesday, June 2, 2015

Cheesy Baked Cauli & Capsicum

I am totally in love with these mini capsicums that are readily available in the grocery store lately.
There's something about the mixture of the colours and their little cone shapes that I just find incredibly appealing!

Here's our families favourite way of using them lately. This makes a great side dish. 
The capsicums make little cups that hold the cheese sauce - just delicious :-)

CHEESY BAKED CAULI & CAPSICUM

You'll need:
250g tub of mini capsicums
1/2 head cauliflower
1/4 cup nutritional yeast 
1 Tablespoon cornflour
2 teaspoons onion flakes
1/2 teaspoon each sage, garlic powder, paprika
1/2 cup motherless milk of choice
1/4 cup water

Half the capsicums and scrape out the seeds. Place in a baking dish along with the cauliflower broken into florets. 

In a microwavable measuring jug, combine the remaining ingredients and stir with a fork until dissolved. 
Microwave for 1 minute until the mixture starts to thicken.

Pour over the vegetables.

Place in a preheated 200C oven for 40 minutes until veggies have softened and lightly browned.


The top will be crisp and underneath will be filled with oozing-gooey-cheesy sauce :-)



Question of the day:
Are mini capsicums available in your area?
Do you use them as mini scoops for anything?

4 comments:

  1. I've never taken much notice of mini capsicums but will look out for them - love the cheesy bake - looks delicious

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    Replies
    1. They make such great little scoops to contain the sauce, but otherwise regular capsicums would work too if you can't find them.

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  2. Those capsicums/ peppers are so cute! I think we do have them over here but I've always tended to buy the regular size. I love the dish you've created with them. Pure comfort food in my book ♥

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    Replies
    1. They are just a bit cute hey!!!!!
      Thank-you. I agree, a great comfort food, especially for our very cold winter we're having this year.

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