How To Make A One Dish Vegan Cauliflower Tamale Pie
Nija Clark | The Vgn Way
Head of cauliflower
Shredded plant based pepper jack cheese
Shredded plant based cheddar cheese
- we use Bob’s Red Mill
Extra Virgin Olive Oil
- we use Gardien brand Beefless Ground
14 oz can
14 oz can
Plant-based sour cream
To rice head of cauliflower, cut the crowns into a bowl, wash and then microwave for 3 minutes (or oven warm for 5-10 minutes at 350°)
Place steamed cauliflower in a food processor, large bullet (in parts) or large blender - blend until rice sized.
Preheat your oven to 425°
Spoon riced cauliflower into a bowl, then add 1 cup of pepper jack cheese, 1/2 cup of cheddar and mix.
Add 1 vegan egg and oregano and mix.
Season with salt and pepper and continue to mix until well combined
Grease a large oven pan
Press the cauliflower mixture into the pan and bake for 25 minutes
As the cauliflower bakes, add oil to a skillet over medium heat and stir in minced garlic and onions until golden and fragrant
Stir in crumbles and brown, add chili powder and cumin continue mixing.
Add black beans and corn, bringing the mixed ingredients to a simmer.
Spread mixture over baked cauliflower crust, top with remaining cheese
Bake in the oven for 15 minutes or until cheese has melted
Garnish with chopped green onions, avocado and sour cream