Simple, practical, and full of everyday flavour, Almond Crusted Cauliflower with Nacho Cheese Sauce is a vegan, vegetarian fusion main made with chickpea flour, rice flour, and almond milk in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 30 minutes
  • Total time: 55 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: fusion

Ingredients

For the Batter

  • 1/3 cup chickpea flour (or unbleached white flour or wheat flour)
  • 1/4 cup rice flour
  • 3/4 cup almond milk (or other non dairy milk)
  • 1/2 tsp salt
  • 1/4 to 1/2 tsp chipotle pepper powder
  • 1/2 tsp garlic
  • 2 tsp nutritional yeast (optional)
  • 1 tsp lemon juice
  • 1/4 tsp cumin powder
  • a generous dash of black pepper
  • 1 tsp oil

For the Almond Meal crust

  • 1/2 cup almond meal
  • 1/4 tsp chipotle pepper powder
  • 1/2 tsp oregano
  • 1/2 tsp parsley
  • 1/4 tsp salt
  • 4 slices cauliflower

To Serve

  • 1 recipe 10 minute nacho cheese sauce
  • Or my chickpea flour Nacho cheese sauce
  • Pico de gallo or other salsa
  • Guacamole (, hot sauce)
  • cilantro
  • lemon juice

Method

  1. Preheat the oven to 425 degrees F / 220ºc. Make the batter: Mix everything under batter in a large shallow bowl and keep aside.
  2. In a large shallow bowl, mix everything for the almond meal crust and keep aside.
  3. Slice the cauliflower into 1/2 inch thick slices. Dip the the slices into the batter. tap to remove excess, dip into the almond meal crust, flip to coat both sides. Place on parchment lined baking sheet. Spray oil on the slices. Bake for 30 minutes or until the the cauliflower slices are cooked through to preference. the smaller florets from the sides of the cauliflower head can be made into bites.
  4. Make the cheese sauce. Serve the Cauliflower slices with warm cheese sauce, pico de gallo, guacamole, cilantro and a drizzle of lemon juice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.