4 oz (110 g) cooked brown rice
4 oz (110 g) rye bread crumbs
4 oz (110 g) sunflower seeds
1 sauteed onion
1 teaspoon mixed herbs
1/4 pint (140 ml) water
1 large cauliflower
2 tablespoons tamari/shoyu soya sauce or 1 teaspoon yeast extract
1 tablespoon arrowroot or kuzu
4 oz (110 g) flaked toasted almonds or hazelnuts
4 oz (110 g) rye bread crumbs
4 oz (110 g) sunflower seeds
1 sauteed onion
1 teaspoon mixed herbs
1/4 pint (140 ml) water
1 large cauliflower
2 tablespoons tamari/shoyu soya sauce or 1 teaspoon yeast extract
1 tablespoon arrowroot or kuzu
4 oz (110 g) flaked toasted almonds or hazelnuts
method
1. Combine the first 5 ingredients, and press into a shallow ovenproof dish. Bake for 15 minutes in a hot oven.
2. Bring the water to the boil in a heavy pot with a tightly fitting lid. Add the cauliflower, sectioned into 6 pieces, and cook for 8 - 10 minutes, until just tender.
3. Drain the cooking liquid into a saucepan and add the tamari to taste.
4. Dissolve the arrowroot or kuzu in a little cold water and add to the cauliflower stock, made up to 1/2 pint (280 ml).
Bring to simmering point and stir until the mixture forms a clear sauce.
5. Arrange the cauliflower on top of the crusty base and cover with the sauce. Bake at 425°F (220°C) gas mark 7 for 15 - 20 minutes.
6. Serve garnished with chopped parsley or sliced spring onions, and the toasted, flaked nuts. Serve hot or cold.
Note: The sauce can also be made using vegetable or bean stock and rye or barley flour.
2. Bring the water to the boil in a heavy pot with a tightly fitting lid. Add the cauliflower, sectioned into 6 pieces, and cook for 8 - 10 minutes, until just tender.
3. Drain the cooking liquid into a saucepan and add the tamari to taste.
4. Dissolve the arrowroot or kuzu in a little cold water and add to the cauliflower stock, made up to 1/2 pint (280 ml).
Bring to simmering point and stir until the mixture forms a clear sauce.
5. Arrange the cauliflower on top of the crusty base and cover with the sauce. Bake at 425°F (220°C) gas mark 7 for 15 - 20 minutes.
6. Serve garnished with chopped parsley or sliced spring onions, and the toasted, flaked nuts. Serve hot or cold.
Note: The sauce can also be made using vegetable or bean stock and rye or barley flour.
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