Cheesy cauliflower made with nutritional yeast, a little vegan butter and Oatly cream to give it a gorgeous, smooth, creamy flavour. I also made some stock with the cauli stems and added the stems to the cauliflower bake – if you haven’t tried using the stems before you must have a go – waste not, want not and it enhances the texture and gives the dish a more cabbagey flavour.
Ingredients
1 cauliflower with fresh stems
1 onion, sliced
2 bay leaves
3 cloves garlic, sliced
Little ground black pepper
Cheesy Sauce
350ml stock
1 soya or oat cream (I used Oatly 250ml)
2 tablespoons Nutritional Yeast
2 tablespoons butter
Pinch of turmeric for colour
½ teaspoon English or Dijon mustard
3 tablespoons cornflour mixed with a little cold water to make a paste
Method
- Remove stems and cook the whole cauliflower in about 2 inches of water for 7-8 minutes, no more and set aside
Make the stock
- Chop the stems into 1 inch pieces (cut off any tough bits)
- Make stock with the cauliflower stems, onion, garlic, bay leaves and black pepper by adding 500ml water and simmering for 30 minutes
- Strain the stock and keep the stems and onions aside – we will add this to the bake
Make the sauce
- Make the sauce by combining all the sauce ingredients except the cornflour and mustard
- When it comes to the boil, add the cornflour paste and stir on low heat until sauce is thick – add mustard and take off the heat
Bake
- Break the cauliflower into large florets and place in a baking dish
- Add the stems and onions from the stock
- Pour the cheesy sauce and bake for 20 minutes on 200C , 400F, gas mark 6 for 20 minutes
- Place under hot grill for 5 minutes