- 3 tbsp olive oil , plus extra for the tray
- 1 tsp white wine vinegar
- 250ml almond milk
- 1 cauliflower stalk (around 100g)
- 300g self-elevating flour , plus extra for dusting
- ½ tsp baking powder
- 3 tbsp nutritional yeast
- ¼ tsp mustard powder
- ¼ tsp smoked paprika
- 3 thyme sprigs , leaves picked
- vegan onion chutney , to abet
- STEP 1
Warmth oven to 220C/200C fan/fuel 7 and frivolously oil a baking tray. Mix the vinegar with the almond milk and diagram apart. Bring a saucepan of water to the boil, add the cauliflower stalk and cook dinner for 5 mins unless practically subtle. Drain successfully, leave to cool, then finely cut.
- STEP 2
Mix the flour, baking powder, nutritional yeast, spices, thyme leaves and 1 tsp salt in an attractive bowl. Add the cauliflower, then add the oil and pour in 230ml of the soured almond milk. Working swiftly, bring the aggregate alongside with a wooden spoon; if there is any dry mixture in the bowl, add extra almond milk to receive a subtle nevertheless no longer sticky dough. Tip the dough onto a floured work surface and pat to a thickness of about 2.5cm. Decrease out rounds with a 6cm fluted cutter and switch to the baking tray. Retract collectively any offcuts and decrease out extra rounds.
- STEP 3
Bake on the tip shelf of the oven for 10-12 mins unless golden. Support warmth with onion chutney.
Recipe from Fair Food Vegetarian Christmas, November 2017