This is the first part of my roast dinner videos. I'm doing several videos of veganised parts of a roast dinner so you can choose your favorites and make your own perfect roast. This is a creamy, cheesy bake that will fool any non vegans at your dinner table.
- 1 medium cauliflower cut into florets
- 2.5 cups unsweetened plant milk I use soya
- 3 tbsp nutritional yeast
- 1/2 tsp English mustard
- 2-3 tbsp wholemeal flour or use gluten free
- 40 g grated cheese + extra for the top
- 1/4 tsp pink/sea salt
- black pepper
- Preheat oven 200oC/392oF
Serves 2-3 people as a serving. When I have 6-8 guests I would double the ingredients.
Cover the florets in water and boil for 4-5 minutes until cooked (but not mushy)
Meanwhile. In a saucepan on a medium to high heat pour in the plant milk and add the salt, nutritional yeast, pepper & mustard. Keep stirring. Bring the liquid to a simmer then add the grated cheese. Stir in and simmer for 4-5 minutes for the sauce to reduce and thicken. Add 1 tbsp of flour and whisk in vigorously (to stop lumps) and after a minute or so the sauce will thicken. If it's not thick enough add another tbsp. For this recipe I used 3 tbsp.
After the cauliflower is cooked drain off the water and tip the cauliflower into an oven proof dish. Pour over the sauce and finish with a handful of grated cheese. Bake in the centre of the oven for 20 minutes. Please take care when removing from the oven as the dish will be extremely hot. Enjoy!
TIP: When whisking in the flour use you hands to sprinkle a tbsp in at a time until you get the thickness you require. By sprinkling it in with your hand it will stop the flour clogging together.