Not Cauli-flower Cheese

A statement that people may be shocked by… I’m not a big fan of Cauliflower Cheese. I say that, but I did eat a pile of it at the pub the other day – but hush – if its there I will still eat it – but it’s not my favourite. Beside the point… this recipe is ‘not cauliflower cheese’, but boy oh boy does it pack a punch of flavour. It’s vegan – don’t stop reading meat eaters – but its truly delicious and I imagine pretty nutritious too. I am a big lover of a slab o’cheddar – but this beats the classic cauliflower cheese to the post for me – delicious.

I was inspired by one of my friend Kathryn who made me something similar a year ago or so – and clearly I have been thinking about it ever since. Its all roasted in the over and is super rich a creamy – I’m just sad I had to share it.

Ingredients

1 Cauliflower

2tbsp Olive Oil (or coconut oil)

1 Onion, sliced

1tsp Nigella Seeds

3/4 cup Oat Cream (or coconut cream)

2 tsp Wholegrain mustard

2tbsp Nutritional Yeast

1cm Vegan Cheese (optional)

Salt & Pepper

Method

ONE. Preheat the oven to 200ºc.

TWO. Chop the cauliflower into small florets, using the greens too adds a delicious crunch, place in roasting tray and drizzle one tablespoon of oil over and season well. Roast for 15-20 minutes or until golden.

THREE. Meanwhile, to make the sauce, heat up the other tablespoon of oil in a pan and sauté the onions and nigella seeds with a sprinkle of salt for about 5 minutes – until soft. Pour in the cream, mustard and nutritional yeast stir and season well.

FOUR. Once the cauliflower is roasted pour over the sauce, grate over some vegan cheese and place back in the oven for a further 5 minutes.

FIVE. Remove from the oven and serve as a side dish to your favourite dinner or roast.

 

Not Cauliflower Cheese
 
Recipe type: Vegetarian/Vegan
Cuisine: British
Ingredients
  • 1 Cauliflower
  • 2tbsp Olive Oil (or coconut oil)
  • 1 Onion, sliced
  • 1tsp Nigella Seeds
  • ¾ cup Oat Cream (or coconut cream)
  • 2 tsp Wholegrain mustard
  • 2tbsp Nutritional Yeast
  • 1cm Vegan Cheese (optional)
  • Salt & Pepper
Instructions
  1. Preheat the oven to 200ºc.
  2. Chop the cauliflower into small florets, using the greens too adds a delicious crunch, place in roasting tray and drizzle one tablespoon of oil over and season well. Roast for 15-20 minutes or until golden.
  3. Meanwhile, to make the sauce, heat up the other tablespoon of oil in a pan and sauté the onions and nigella seeds with a sprinkle of salt for about 5 minutes - until soft. Pour in the cream, mustard and nutritional yeast stir and season well.
  4. Once the cauliflower is roasted pour over the sauce, grate over some vegan cheese and place back in the oven for a further 5 minutes.
  5. Remove from the oven and serve as a side dish to your favourite dinner or roast.

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