Broccoli & Cauliflower Cheese

Broccoli and cauliflower cheese, in a dairy free four cheese sauce. This would make a lovely side dish with a roast dinner, or simply serve with a jacket potato, vegan sausages or crusty garlic bread

Yield; Four servings (223kcal per serving) Cook time; 50 minutes

You’ll need;

  1. One head of cauliflower, washed and cut into florets
  2. One head of broccoli, washed and cut into florets
  3. 20g/0.7oz of both non-dairy margarine and plain flour
  4. 300ml unsweetened plant milk, warm
  5. 50g/1.7oz non-dairy mature cheese alternative, grated (I used ASDA’s)
  6. 50g/1.7oz non-dairy mozzarella, grated (I used Sheese from Sainsburys)
  7. 15g/0.5oz non-dairy parmesan (I used Prosociano by Violife, you can get this in Tesco, ASDA, Sainsbury’s or Morrisons)
  8. Half a teaspoon of the following; onion powder, garlic powder and dijon mustard
  9. Two tablespoons of nutritional yeast (buy this from Holland and Barrett, or online from amazon)
  10. Salt and black pepper to taste

Method;

  • Bring a large pot of water to a boil, add the cauliflower and cook for three minutes. Then add the broccoli and cook for a further two minutes. After two minutes, drain and rinse under very cold water to stop the cooking process. Set aside then work on the cheese sauce
  • In a small saucepan over a medium heat, melt the margarine. Add the flour and whisk for three minutes. Add the milk, a little at a time, until it’s all incorporated whisking constantly
  • Next add the cheeses and other seasonings, at this point you can switch to using a wooden spoon rather than the whisk. Give the cheese a few minutes to fully melt into the sauce. Once the sauce has thickened you can move on to assembling the dish
  • Add the broccoli and cauliflower to an ovenproof dish, evenly pour over the cheese sauce so that it covers all the vegetables
  • Bake in the oven for 30-40 minutes at 220ºC/200ºC fan assisted/400ºF or until golden brown. There will still be moisture in the vegetables that may thin the sauce down, but as it bakes it should thicken again. Serve as a side dish, or a main with slices of crusty bread to scoop up the cheese sauce

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