Attempting to go vegan - or majority plant-based for the month of January - is no easy feat, especially when you’re craving home-made comfort food. Fear not however, there’s an abundance of hearty recipes out there that utilise all-grown earthy ingredients.
A case in point: This vegan cheesy cauliflower bake that is just the right amount of satiating and easy to make.
See the recipe below:
Ingredients
- 1 large cauliflower, cut into florets, 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
Method
STEP 1
- Heat oven to 200C/180C fan/gas 6.
- Toss the cauliflower florets and stalks with the olive oil and seasoning of your choice (dried herbs are great) in a large roasting tin
- Roast for 25-30 mins until almost tender, then add the leaves and cook for a another 5 mins.
STEP 2
- For the sauce, melt the vegan butter 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. Bring to a gentle simmer, stirring continuously, then simmer for 4-5 mins until thickened and reduced slightly. Add the nutritional yeast and season well, then whisk thoroughly to combine.
STEP 3
- Add the sourdough breadcrumbs and vegan cheese into a bowl and combine well. Season to taste.
- Remove the cauliflower from the oven, pour over the sauce and stir to combine.
- Then, scatter over the cheesy sourdough crumbs and return to the oven for 10 mins until bubbling and golden. Serve as a side or main dish with a green salad.
