Dried Oregano

Himalayan Pink Fine Salt

Nutritional Yeast Flakes

(IN-STORE ONLY)

Flaxseed Meal

(IN-STORE ONLY)

Raw Cashews

Organic Coconut Milk

Smoked Paprika Powder

Cayenne Pepper

Ingredients

Instructions

1. Start by creating the 'bread' base. Roughly chop the cauliflower and pulse in a food processor into rice size pieces.
2. Measure out 4 cups and place this in a bowl with the eggs/flax eggs, oregano, Himalayan salt, a good crack of black pepper and an optional handful of grated parmesan.
3. On 2 lined and greased baking trays create 4 neatly flattened rectangles using the mix.
4. Flatten it out and shape neatly and equally approx 1cm thick.
5. Place in preheated oven at 230 C until starting to brown (5-10mins) then flip and cook the other side. In the meantime create your 'cheese' filling.
6. Add to boiling water finely chopped carrots, finely chopped sweet potato, finely chopped white potato, finely chopped spring onions, and finely chopped onion.
7. Boil until potatoes are soft. Once soft, take out ⅓ cup of the boiled vegetable water and add to a food processor.
8. Then drain the rest of the veg and add to the processor too. Then add your cashews, lemon juice, garlic powder, salt, milk, nutritional yeast, guar gum, paprika and cayenne pepper.
9. Blend until smooth. Wilt 2 handfuls of spinach. Once the cauliflower bread is cooked and firm, fry in a little coconut oil or ghee on high heat on both sides until golden and crispy.
10. Smear your creamy cheese on 2 pieces, top with wilted spinach and add the other slice of cauliflower bread on top.