Cheesy Cauliflower

Cauliflower cheese(4)

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

Cauliflower cheese

  • 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

Cauliflower cheese(2)

  • Place under hot grill for 5 minutes

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