A wintery touch to a classic dish
Even if you're not a vegan you can still use this recipe as a base!
Equipment;
Board
Knife
Scales
Oven/Grill at 180C
Baking tray
Large oven safe serving dish
Large Pan
Kettle
Spatula
Grater
Measuring Jug
Colander
Whisk
Ingredients;
This creates 4 Servings
1 Head of cauliflower
Around 80 - 120g Flour - You can easily use Gluten Free too
100ml Soya Milk
80g Vegan Butter
150 - 200g Vegan cheese - I used Applewood
2 tsp Nutmeg
2 tsp Cinnamon
Parsley
Salt and pepper to taste
Lets get cooking!
First turn your oven to 180C, Then boil the kettle with enough water to fill the large pan. Whilst this is boiling, chop up the cauliflower by removing the leaves and stalks. If some of the smaller heads seem large simply cut them in half.
Once the kettle has boiled, place the cauliflower in the large pan and pour the water over so it covers the cauliflower. Turn the heat to medium high and add a small amount of salt.
Once softened pour over the colander and leave.
Now to start the cheese sauce, using the same pan (to save on washing up) melt your butter over a medium heat, then take off the heat and add most of your flour and whisk until it combines. It will look like a dough almost.
Place back on the heat and add the milk. Whisking until it mostly combines and leave to thicken. If it is not thickening up after a few minutes add a small amount of flour that was left.
After round 5 minutes add in the cheese and using a spatula mix in. You should notice it thicken up very quickly.
Grab your serving dish and now you can either mix the cauliflower in with the cheese sauce OR put the cauliflower in the dish then pour the cheese on top. Either way after the cauliflower and cheese are in the dish grate over the nutmeg and cinnamon.
Place in the oven for around 10 minutes after that time you can remove from the oven or switch it over to the grill to brown the top.
Remove from the oven sprinkle some parsley on and serve.
Dig in!
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