Festive Veggies
Experiment with Beremeal Oatcakes topped with Roasted Cauliflower, Hummus & Cashew Nuts - Simple to make, delicious to eat. Or try our Orkney Heritage Oatcakes with your favourite Cheese.
Cauliflower, Hummus & Cashew NutsIngredients and Method
- 1/2 head cauliflower and slice into individual florets
- Drizzle generously with extra-virgin olive oil
- Sprinkle with a good few grinds of salt and pepper
Or you can often find pre-made roasted cauliflower in the salad section of your local food store!
- Preheat the oven to 220 degrees
- Toss the cauliflower with the olive oil, salt and pepper
- Roast until golden and tender (about 25 minutes)
- Top your favourite Stockan's Oatcake, we used Orkney Beremeal with the baked mixture. Half a roasted cauliflower, one tub of hummus and a small packet of roasted cashew nuts will top approx 8 Stockan's Oatcakes
- Garnished with a little fresh chilli and coriander
Orkney Heritage Oatcakes with Cheese
- Split the Orkney Heritage oatcakes into 2 along the indentation, creating mini triangles
- Top with a tasty cottage cheese and cucumber for a protein packed snack or add a slice of your favourite cheddar
- Add a little chopped tomato or chilli to finish
