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Vegan Cauliflower Cheese

Vegan Cauliflower Cheese

Brought to you by: Ocado
    4 serving

Prep time:

Cook time:

Serves: 4

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.
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  • 1 large cauliflower, leaves removed and set aside, cauliflower quartered
  • 2 tbsps olive oil, plus extra to drizzle
  • 2 tbsps plain flour
  • 250ml unsweetened almond milk
  • 100g Cathedral City Dairy Free Grated
  • 2 tsp Dijon mustard
  • 4 tbsp breadcrumbs, (see Tip)


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.

Tips or serving suggestions

Cook’s tip: Tear 1 slice of stale bread and into the bowl of a blender or mini chopper and whizz to crumbs instead of using dried breadcrumbs.

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