Steps
- Preheat the oven to 425°F / 220°C and lightly oil a baking sheet. Mix 1 teaspoon of white wine vinegar with 250ml of almond milk.
- Boil 100g of cauliflower stalk in a saucepan of water for 5 minutes, until nearly tender. Drain, cool, and finely chop.
- Mix 300g of self-rising flour, ½ teaspoon of baking powder, 3 tablespoons of nutritional yeast, ¼ teaspoon of mustard powder, ¼ teaspoon of smoked paprika, the leaves of 3 thyme sprigs, and 1 teaspoon of salt.
- Add the cauliflower, 3 tablespoons of olive oil, and most of the soured milk. Mix quickly, adding the remaining milk as needed, to make a soft dough that is not sticky.
- Pat 1in / 2.5cm thick on a floured surface. Cut out 2½in / 6cm fluted rounds, gathering the scraps, and transfer to the baking sheet.
- Bake on the upper oven rack for 10-12 minutes, until golden.