Cauliflower "Cheese" Bake

  • Mains
  • Italian
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  • ½ tsp pepper
  • ½ tsp paprika
  • pinch cayenne pepper
  • 3 tbsp nutritional yeast
  • 2 clove garlic
  • 4 tbsp margarine
  • ½ tsp Dijon mustard
  • 2 tsp lemon juice
  • 2 cauliflower
  • 1 broccoli
  • 1 medium potato
  • 1 small sweet potato
  • 1 carrot
  • 2 medium onion
  • 100ml almond milk

Optional:

  • 6 Linda McCartney sausages
  • Fresh rosemary

  1. Peel and chop, then add to a saucepan with 2 cup water and boil for 15 minutes, or until vegetables are very soft (do not drain):

    • 2 medium potato
    • 1 small sweet potato
    • 1 carrot
    • 2 medium onion

  2. Chop 2 heads cauliflower and 1 head broccoli into bite sized chunks, cook in boiling water for 6m (or in the microwave with a few splashes of water for 2m) then place into a large glass baking dish.

  3. Preheat oven to 180°C / Gas Mark 6

  4. Blend:

    • 100ml almond milk
    • 3 tbsp nutritional yeast
    • ½ tsp each salt & pepper
    • pinch cayenne pepper
    • 2 clove garlic
    • 2 tsp lemon juice
    • ½ tsp Dijon mustard
    • 4 tbsp margarine

  5. Add softened vegetables and cooking water to blender; process till smooth.

  6. Add the sauce to the cauliflower and mix well. Add fresh rosemary (if using) and dust with ¼ tsp paprika. Bake for 30 minutes or until golden.

  7. Cook 6 Linda McCartney sausages. Chop and mix in towards the end of cooking time.