Vegan Cauliflower Cheese
By Ocado
Published on 16 February 2023
Creamy and comforting cauliflower cheese is a staple side dish for Sunday roasts, and our plant-based version is no different. Add this dish to your vegan repertoire for a simple crowd pleaser that you’ll return to again and again –especially as we’ve used pre-grated ‘cheese’ for ease. Try the sauce stirred through mac ‘n’ cheese, poured over veggie lasagne or baked in a gratin.Time and servings
1 hrTotal time
4Servings
10 minsPrep time
50 minsCooking time
Ingredients
- 2 tablespoons of olive oil, plus extra to drizzle
- 2 tablespoons of plain flour
- 250 ml of unsweetened almond milk
- 100 g of cathedral city dairy free grated
- 4 tbsp of breadcrumbs, (see Tip)
- 1 large cauliflower, leaves removed and set aside, cauliflower quartered
- 2 tsp of dijon mustard
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7.Step 2
Bring a large pan of salted water to the boil, add the quartered cauliflower and simmer for 8 mins. Drain, leave in the colander and set over the hot pan to steam dry.Step 3
Meanwhile, put the olive oil and flour in another pan and whisk over a medium heat until it begins to thicken. Gradually add the milk, whisking all the time.Step 4
Add the Cathedral City Dairy Free Grated and mustard, whisk until smooth then remove from the heat.Step 5
Spread the cauliflower over a lined baking tin and spoon over the sauce, sprinkle with breadcrumbs and roast for 25-30 mins.Step 6
Spread the reserved leaves over a separate baking sheet, drizzle with oil and add to the oven for a final 10 mins until everything is cooked through, golden and crisp.