VIDEO: Vegan Cauliflower Cheese

Trying to be healthy, but in need some comfort in these biting frosty months?! – well look no further because this is definitely going to be the recipe for you. Made with cauliflower and a vegan alternative roux its a hot, melty and oh so cheesey. Bonus points its good for you and the environment. 

For this I recommend using a stronger vegan parmesan, but the mozzarella variety is also good. You’ll need a baking/loaf tin of 9 x 13 inches.

Vegan Cauliflower Cheese Recipe Ingredients

For the cheese, i used a brand called Violife, which I find the best for flavour and texture. I also cook interchangeably alternating with the following oils  – truffle oil is great in this dish with the addition of sautéed mushrooms, but smoked rapeseed oil is my favourite to add extra depth of flavour

Serves 4-5

  • 2 tbsp (30ml) garlic oil, truffle oil or smoked rapeseed oil
  • 6 cloves garlic, grated
  • 3 tbsp cornstarch or potato flour
  • 2 cups (480ml) unsweetened plain almond milk
  • ¼ tsp sea salt and black pepper, plus more to taste
  • ¼ cup (12g) nutritional yeast
  • ½ cup (40g) vegan cheese, plus 1/2 cup more to sprinkle on top
  • 1 heaped tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 large head cauliflower, chopped into florets black pepper
  • 1 tsp smoked paprika
  • 3 tbs chopped parsley,  to garnish

Method

Steam the cauliflower in a pan over simmering water, with a steamer, for 5 minutes.

Next prepare your cheesy sauce. – Heat a large, oven-safe frying pan over a medium heat. Once hot, add oil and ¾ of the minced garlic, keeping the rest for later. Stir and cook for 1–2 minutes or until light golden brown, then add the starch and whisk.

Cook for 1 minute. Slowly add almond milk while whisking, then cook for 2 minutes over a medium heat, stirring frequently. The sauce will likely look a little clumpy, but that doesn’t matter because we’re going to blend it. Transfer the mixture to a blender, along with 1 tsp sea salt, the nutritional yeast, mustard, the remaining garlic and vegan parmesan cheese and blend on high until creamy and smooth.

Taste and adjust seasonings as needed – you want it pretty well salted and cheesy, so don’t be shy with the nutritional yeast, salt and vegan parmesan cheese. It should be a thick, melted-cheese texture. Add the steamed cauliflower to the baking tray, pour over the sauce and extra vegan cheese, add some black pepper and a sprinkle of paprika.

Cover with foil and bake at 180C for 15 minutes. Then remove the foil and bake at 200C for 10–15 minutes more, or until bubbly and slightly golden brown – you are looking for golden-brown edges and a bubbly centre. Remove from the oven and let cool slightly. Then serve with a garnish of chopped parsley.

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