VEGAN CAULIFLOwer CHEeSE
Serves up to 4
1 medium to large cauliflower
Plant-based butter or spread
Cashew mylk (oat and soy work well, but aren't as creamy)
Salt and pepper
Heat the oven to 180C.
Break up/cut the cauliflower into bite-sized pieces, place in a saucepan of water and boil for about 10 minutes or until starting to get soft.
I like to add a few of the leaves for colour and taste.
While the cauli's boiling, melt 2-3 table spoons of plant-based spread in a small to medium saucepan.
Now stir in 2-3 table spoons of flour. This isn't an exact science, so trust your instinct. My feeling it's better to have too much sauce than too little.
When you've created a thick paste, start pouring in the mylk and vegan cheese. Keep stirring until you have a thick, smooth sauce. To think it, add more mylk.
Optional (I do this when I fancy a change): stir in a few teaspoons of Dijon mustard for a subtle 'bite'.
Drain and empty your cauliflower into an oven-proof dish.
Pour over your sauce then place in the over for about 30 minutes or until browned around the edges. YUM!