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Vegan Cauliflower Cheese

By Ocado
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 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

6 steps

  1. Step 1

    Preheat the oven to 220°C/200°C fan/gas 7.

  2. 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.

  3. 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.

  4. Step 4

    Add the Cathedral City Dairy Free Grated and mustard, whisk until smooth then remove from the heat.

  5. Step 5

    Spread the cauliflower over a lined baking tin and spoon over the sauce, sprinkle with breadcrumbs and roast for 25-30 mins.

  6. 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.