VEGAN CAULIFLOwer CHEeSE

the ingredients

Serves up to 4

1 medium to large cauliflower
Plant-based butter or spread
Flour
Cashew mylk (oat and soy work well, but aren't as creamy)
Dijon mustard
Salt and pepper

Heat the oven to 180C.
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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!