YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Queso with Fresh Vegetables
Enjoy a satisfying bowl of creamy cauliflower queso blended with nutritional yeast, cashews, and almond milk for a velvety texture, paired with roasted tofu and a medley of crisp, fresh vegetables. This dish is delightfully comforting while offering a balanced burst of flavors and a nutrient-packed profile.
INGREDIENTS
1.5 cups cauliflower florets (150g)
2 tbsp nutritional yeast (16g)
0.5 cup unsweetened almond milk (120ml)
0.25 cup soaked cashews (30g)
150g extra-firm tofu, roasted
1 medium red bell pepper (120g)
0.5 cup cherry tomatoes (90g)
0.25 cup black beans (43g)
PREPARATION
Preheat your oven to 400°F (200°C). Toss the extra-firm tofu cubes with a pinch of salt and your favorite spices, then roast them on a baking sheet for about 20-25 minutes until golden and slightly crispy.
In a steamer or on the stovetop, lightly steam the cauliflower florets for 5-7 minutes until tender.
Combine steamed cauliflower, nutritional yeast, soaked cashews, and unsweetened almond milk in a high-speed blender. Blend until completely smooth and creamy. If necessary, adjust thickness by adding a bit more almond milk.
Season the cauliflower queso with salt, black pepper, and a squeeze of lime if desired, blending again briefly to mix.
Chop the red bell pepper and halve the cherry tomatoes. Rinse and drain the black beans.
Arrange the fresh vegetables in a bowl and drizzle with a little olive oil or a squeeze of lemon if desired.
Spoon a generous amount of the creamy cauliflower queso over the vegetables, then top with the roasted tofu cubes.
Serve immediately and enjoy your nutrient-packed, satisfying meal.