Creamy Cauliflower Cheese

Perfectly cooked cauliflower with a seriously creamy sauce. This is some of the best comfort food around

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F. Put the cashews into a bowl, cover with boiling water from the kettle, and leave to soak for at least 15 minutes.

   
2. 2

   Put the cauliflower florets on a medium-sized roasting tray, season with salt and pepper and drizzle over a little olive oil. Mix together, then roast for 30 minutes.

   
3. 3

   Drain the cashews and put them into a high-powered blender along with the plant-based milk. Blend until smooth, then transfer to a saucepan over a low-medium heat. Add the garlic, nutritional yeast, maple syrup, Dijon mustard and pinches of salt and pepper. Stir and heat the sauce through for 2–3 minutes, until the ingredients have combined and the sauce has thickened slightly, then remove from the heat.

   
4. 4

   Rinse out and dry the blender. Then add the stale bread, paprika, walnuts, dried mixed herbs, 1 teaspoon of olive oil and pinches of salt and pepper. Blend to a crumb-like consistency, then leave to one side.

   
5. 5

   When the cauliflower is ready, pour the cashew sauce all over it and stir until fully coated in the sauce. Scatter the breadcrumb mixture over the top, then place under a hot grill for 3–5 minutes until the breadcrumbs are golden brown.

   
6. 6

   Finely chop the chives and sprinkle them over the cauliflower cheese to serve.