Roasted cauliflower tossed with a silky, rich dairy-free cheese sauce and topped with golden breadcrumbs – nobody won’t even notice that it’s entirely plant-based!
Serves 4
You’ll need:
1 large cauliflower, cut into florets with stalks chopped and leaves separated
1 Tbsp sunflower oil
50g vegan butter block
50g plain flour
2 tsp mustard powder
2 tsp onion granules
2 tsp garlic granules
800ml soya milk
5 Tbsp nutritional yeast
75g sourdough bread, blitzed to breadcrumbs
75g vegan cheddar, grated
Here’s how:
- Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower florets and stalks with the oil in a large roasting tin and season well. Roast for 25-30 mins until almost tender, then add the leaves and cook for a further 5 mins.
- To make the sauce, melt the vegan butter block in a large saucepan. Add the flour, mustard powder, onion and garlic granules and cook for 2-3 mins. Gradually add the soya milk, whisking well to incorporate. Bring to a gentle simmer, stirring constantly, then simmer for 4-5 mins until thickened and reduced slightly. Add the nutritional yeast and season well, then whisk to combine.
- Tip the sourdough breadcrumbs and vegan cheese into a bowl and stir to combine. Season well. Remove the cauliflower from the oven, spoon over the sauce and stir to combine. Scatter over the cheesy sourdough crumbs and return to the oven for 10 mins until bubbling and golden.
- Serve as a side or main with a green salad.
Original source: https://www.bbcgoodfood.com
https://www.animalagricultureclimatechange.org/vegan-cauliflower-soup/
