Preheat oven to 400°F.
Pour cauliflower into a large bowl. Toss with melted butter shaking to make sure cauliflower is coated on all sides.
Add hot sauce. Toss and stir until all the cauliflower is coated.
Add Nutritional Yeast and mix well.
Transfer cauliflower to parchment lined sheet trays and bake for 10-15 minutes, until browned and crispy. Turn once halfway thru.
Cauliflower Florets, Fresh or Thawed Frozen 0.8 Lbs.
Butter, Unsalted, Melted ¾ cup
Franks Regular Hot Sauce (not buffalo) 1 ½ Cup
Red Star Nutritional Yeast, Flakes 0.3 Lbs.
Preheat oven to 350 degrees. Spray pie pans with oil.
For every pan: Cut 2 tortillas in half (making 4 pieces) and arrange them so that the bottom and sides are covered. Bake for about 10-15 minutes checking to make sure the tortillas have not moved and not bubbling (break any bubbles if they form). Remove when just crisp.
During baking, heat oil over med heat. Add onion and cook till translucent. Add garlic and cook until aromatic but not brown. Add spinach and cook until wilted. Remove from heat.
In a food processor, add tofu, nutritional yeast, lemon juice, and spices. Process until smooth.
Add artichokes and onion mixture to food processor and plus until mixed. Fold in diced peppers
Put mixture into pie pan. Bake for about 45 mins at 350.
Large Tortillas 3
Olive Oil 1/6 Cup
White Onion, Small Dice ½ Lbs.
Garlic, Minced 1/6 Cup
Spinach, Fresh, Clean 3.25 oz
Silken Tofu, Drained 1.3 Lbs.
Red Star Nutritional Yeast, Flakes ¾ Cups
Dijon Mustard ½ Tbs
Lemon Juice, Fresh ½ Cup
Basil, Dried ½ Tbs
Turmeric ¼ Tbs
Salt ¼ Tbs
Pepper 1/3 tsp
Canned Artichoke, Drained, Chopped ¾ Lbs.
Roasted Red Peppers, Drained, Diced 1/3 Cup