Pairs well with Cauliflower Fungus Nachos
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Cauliflower Fungus Nachos
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A unique take on nachos using cauliflower mushrooms as the base, served with a rich cheese sauce, guacamole-style courgette puree, sour cream, and tomato salsa.
00:45:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- cauliflower mushrooms - watch the video to see (torn into big chunks)
- oil - watch the video to see (for frying)
- combo seasoning - watch the video to see
- cream - watch the video to see
- cheese - watch the video to see (mix of preferred types)
- courgettes - watch the video to see (sliced)
- chives - watch the video to see
- garlic - watch the video to see
- sour cream - watch the video to see
- tomato salsa - watch the video to see
- mushroom seasoning - watch the video to see (for garnish)
Instructions
- Prepare the Cauliflower Mushrooms: Rip up the cauliflower mushrooms into big chunks.
- Fry the Mushrooms: Heat some oil to 170 degrees Celsius and fry the mushrooms until they're crispy. Drain them on kitchen towel and coat them in combo seasoning.
- Make the Nacho Sauce: Heat some cream, add all of the cheese, and blend into a thick, cheesy sauce.
- Prepare the Courgette Puree: Slice up the courgettes and fry them. Add some chives and garlic, then blend to a guacamole-style texture.
- Plate Up: Plate the guacamole-style courgette, sour cream, tomato salsa, and crispy mushrooms. Drench in the cheesy sauce and garnish with a little bit of mushroom seasoning.
