Cauliflower ‘cheese’
High in protein and fibre, this comforting vegan cauliflower cheese recipe features a creamy sauce made from blended butter beans. Recipe and image courtesy of Waitrose, waitrose.com
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Serves: 4
Ingredients
- 1 Medium cauliflower (broken into large florets, leaves reserved)
- 4 tbsp Olive oil
- Salt and pepper
- 1 Large leek (roughly chopped)
- 1 x 400g Tin butter beans (drained and rinsed)
- 350ml Alpro Oat No Sugars Long Life drink
- 2 tsp Dijon mustard
- 4 tbsp Nutritional yeast
- 100g Sourdough bread (crusts removed)
- 50g Dairy-free cheese alternative (coarsely grated)
- 1 tbsp Flat leaf parsley (roughly chopped)
Method
Step 1
Preheat the oven to 220ºC/200ºC fan/gas mark 7. In a large roasting tin, toss the cauliflower florets and leaves with 2 tbsp oil. Season and roast for 20 minutes, stirring halfway.
Step 2
Meanwhile, heat 1 tbsp oil in a large saucepan over a medium heat. Fry the leek with a pinch of salt for 6-7 minutes until tender. Stir in the butter beans, oat drink, mustard and nutritional yeast. Simmer for 2-3 minutes, then transfer to a blender and whizz until smooth, then season.
Step 3
Grate the sourdough on the coarse side of a box grater, or tear into small pieces. Toss with the remaining 1 tbsp oil, grated dairy-free cheese alternative and parsley, then season. Lower the oven to 200ºC/180ºC/gas mark 6. Put the cauliflower in an ovenproof dish, about 1-1.5 litres, pour over the sauce, then sprinkle the breadcrumbs evenly on top. Bake for 15-20 minutes until golden and bubbling.
