Bethany's Vegan Kitchen

Cauliflower florets in a rich dairy free cheese sauce, topped with melted cheese and herby breadcrumbs. The breadcrumbs toast in the oven, adding a lovely crunchy texture to the topping

Yield; Four to six servings Cook time; 40 minutes

You’ll need;

1. One large head of cauliflower, trimmed and cut into florets
2. 40g dairy free butter/margarine
3. 40g plain all purpose flour
4. 500ml plant milk, warmed
5. 150g dairy free cheese, grated
6. Two teaspoons of dijon mustard
7. Two tablespoons of breadcrumbs
8. Two teaspoons of dried mixed herbs

Method;

• Start by preparing the cauliflower, trim away the leaves and cut it into florets. Bring a large pan of salted water to a boil, then cook the cauliflower for five minutes. Once cooked, drain away the water and pop the cauliflower into a large ovenproof dish
  
• Now move on to the sauce. In a saucepan over a medium heat, melt the butter/margarine. Once melted, add the flour and whisk to combine. Keep stirring the roux for around three minutes. Next add the milk, a little at a time, until it’s all incorporated
• At this point you can now add the mustard and 100g of the cheese, keep stirring until all the cheese has melted. Season to taste with salt and pepper, if you don’t want the pepper to be visible in the sauce, use white rather than black pepper
• Once the sauce is done you can pour it evenly over the cauliflower
  
• Top the sauce with the remaining cheese, and mix the herbs and the breadcrumbs together in a small dish. Scatter the breadcrumb and herb mix evenly over the cheese, now it’s ready to bake
  
• Bake at 200°C/180°C fan assisted/400°F for 20 minutes, or until the cheese has melted and the breadcrumbs are beginning to brown in places