Page 64 - Healthy food

Vegan

Cauliflower mac ’n’ jack with 3tsp English mustard (or 2tsp mustard 1 Heat the oven to 220°C/fan 200°C/
crispy caper bites powder) gas 7. Spray a large baking tray with oil
prep 25 min + soaking cook 40 min 2tsp onion powder (available from and spread out the cauliflower florets on
serves 6 buywholefoodsonline.co.uk) it. Bake for 20 min until starting to turn
vegetarian dairy free 1tsp sweet smoked paprika golden and brown.
½tsp white pepper 2 Meanwhile, cook the pasta in unsalted
Spray cooking oil 60ml Jack Daniels or other whisky (or to boiling water for 4 min less than pack
1 cauliflower, cut into large florets taste) or water instructions, then drain, reserving a little
200g macaroni or penne 1tbsp grated vegan parmesan-style cheese of the cooking water. In a small pan,
1 litre almond milk (optional) heat the almond milk over a low heat
2 bay leaves For the crispy caper bites with the bay leaves and thyme. Bring to
A few sprigs fresh thyme 1–2tbsp capers (or green olives), a gentle simmer, then remove from the
100g cashew nuts, soaked in water for 2 hr chopped heat and leave the herbs to infuse. Drain
3tbsp vegetable oil 1tbsp cornflour the cashews, then blend to a fine paste
2tbsp plain flour 1tsp rock salt in a food processor.
4–5tbsp (to taste) nutritional yeast flakes 1tsp vegetable oil 3 In a deep frying pan, heat the
vegetable oil over a medium heat. Add
the flour and whisk together to make a
roux, cooking gently for 2–3 min. Strain
the milk into a jug, then add slowly to
the roux, a little at a time, whisking
constantly over a low heat until all the
milk is combined and you have a thick
and creamy sauce. Add the nutritional
yeast, mustard, onion powder, paprika
and pepper. Add the blended cashews
and whisky or water, stirring to combine.
FLAVOUR Remove from the heat.
Nutritional yeast 4 In a large bowl, mix the pasta and the
makes this vegan sauce, then add the cauliflower florets
and combine, adding a little of the
version taste great
reserved pasta water if dry (there should
without bothering be plenty of sauce). Tip into a large
any cows baking dish, then bake for 15–20 min.
5 Meanwhile, to make the crispy caper
bites, lay the capers or olives on kitchen
paper to dry. On a small plate, mix
together the cornflour and rock salt and
toss the capers or olives in this mixture.
Lay them on a roasting tray and toss in
1tsp vegetable oil, then bake on a
medium-high heat for a few min until
crisp and golden. Drain on kitchen paper.
6 Sprinkle the caper bites over the top
of the baked cauliflower pasta. Add
a grind of black pepper and add a
sprinkling of vegan cheese, if using.
SERVE WITH a large side salad if you
want to bulk it out.
1

PER SERVING
400kcal 4.5g fibre
Cauliflower mac ’n’
jack with crispy 19.1g fat 12.3g protein
caper bites 2.8g saturates 1.2g salt
42.8g carbs 263mg calcium
8.4g sugars 2.6mg iron

64 HEALTHY FOOD GUIDE FEBRUARY 2018