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?
I've never taken much notice of mini capsicums but will look out for them - love the cheesy bake - looks delicious
ReplyDeleteThey make such great little scoops to contain the sauce, but otherwise regular capsicums would work too if you can't find them.
DeleteThose 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 ♥
ReplyDeleteThey are just a bit cute hey!!!!!
DeleteThank-you. I agree, a great comfort food, especially for our very cold winter we're having this year.