Cauliflower Steak
 

1 Big Head Cauliflower Steak

• 1/2 6 oz container of Fine Herbs Cheese

• 2 Russet Potatoes

• Parsley

• Arugula

• Salt and Pepper

• 1/2 6oz container of Botko’s Original Almond Cheeze

Process:

Preheat the oven to 250F, cut the Cauliflower into strips cut like steaks

and place them on a baking sheet. Bake for 20 minutes.

Peel and quarter the potatoes and boil until soft.

Mix fully cooked potatoes with Botko’s Original Cheeze.

Serve & Enjoy.

 
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Cauliflower Pizza
 

Cauliflower Pizza

Ingredients:

  • 1 head of cauliflower

  • 6 pitted dates

  • 1/2 6oz container of Botko’s Fine Herb Cheeze

  • 1 6 oz container of Botko’s Cashew Fondu Cheeze

  • 1 cup of sun-dried tomatoes

  • 2 cloves minced garlic

  • 1 Big or 2 Small Zucchini

  • 1 Portobello Mushroom

  • 1/2 White Onion

  • 1 cup Flaxseed

  • Parsley

  • Salt & Pepper

  • 1 fresh vine tomato

Process:

Preheat oven to 350F. Use a cheese grater to break up the cauliflower.

In a blender mix the sun-dried tomatoes, grated cauliflower, flax seed, garlic powder, salt and pepper.

When finished mixing the ingredients place the dough on a tray to shape into your pizza crust and bake for 30 minutes.

Take the crust out once golden brown around the edges, and decorate the top with favorite pizza toppings. Bake for another 10 minutes, serve & enjoy!

 
 
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Tinga Tostadas
 
 
 

Vegan Tinga Tostadas

( serving 4 tostadas)

  • 2 carrots shredded

  • 1/4 white onion

  • 1 tomato

  • 1 garlic clove

  • 4 cherry tomatoes

  • 1/4 cup of water

  • 1 tsp of olive oil

  • 1/4 head lettuce shredded

  • 1/4 red onion

  • 1 Avocado in cubes

  • 2 tbsp Botko jalapeño cream cheeze plus a tspn of water to make creamy

  • 4 Botko Tortilla baked

  • 2 tbspns Botko Parmesan Cheeze


Process:

For the Sauce: You blend onion, tomato, cherry tomatoes, garlic and water.

Saute shredded carrot over a dash of Olive Oil. Then add sauce.

Form the tostadas by Adding the carrot Tinga mix . You then add shredded lettuce, chopped red onion, avocado cubes, our parmesan and drizzle our jalapeño cream cheeze on top.


 
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Cauliflower Tabouleh
 
 
 

Cauliflower Tabouleh

(Servings 4)

  • 1 Cauliflower chopped

  • 1/4 Yellow Bell Pepper minced

  • 4 Basil Leaves

  • 6 Mint Leaves

  • 1 Tbsp of red onion

  • 1 Cucumber minced

  • 3 tbsp Apple Cider Vinegar

  • 1/2 Lemon

  • 1 Serrano Pepper diced

  • Pinch of Salt and pepper

Process:

Mix in a bowl, Garnish with mint or basil leaves


 
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