Easy ‘Cheesy’ Cauliflower

We’re super excited about creating a vegan version of this classic British dish, cauliflower cheese.

The best thing is this vegan-friendly twist is packed with tons more nutrients and flavour than its predecessor!

If you want to pack in even more nutrients, try adding peas and sweetcorn along with the kale.

Don’t worry if you can’t find English mustard. Try to find an alternative mustard that also packs a punch, but be careful because not all mustard is vegan. It’s always best to research the brand before buying.

Enjoy!

Roxy & Ben

Easy ‘Cheesy’ Cauliflower

Servings: 4-6 people

Ingredients

• 1 cauliflower head (cut into florets)
• 100 g kale (chopped)
• 150 g cashews
• 220 ml plant-based milk
• 3 tbsp nutritonal yeast
• 1 garlic clove (peeled)
• 1 tsp paprika
• 2 tsp English mustard
• pinch of salt and pepper
• handful of breadcrumbs
• handful of chives (chopped)

Servings: 4-6 people Ingredients 1 cauliflower head (cut into florets) 100 g kale (chopped) 150 g cashews 220 ml plant-based milk 3 tbsp nutritonal yeast 1 garlic clove (peeled) 1 tsp paprika 2 tsp English mustard pinch of salt and pepper handful of breadcrumbs handful of chives (chopped)

Instructions

1. Place the cashews in a bowl and cover with hot water. Set aside and leave to soak.
2. Bring a saucepan of water to the boil and add the cauliflower. Boil for 5 minutes.
3. Add the kale to the saucepan and boil for a further 5 minutes.
4. Meanwhile, drain the cashews and transfer them to a blender along with the milk, nutritional yeast, garlic, paprika, english mustard and seasoning. Blend the ingredients until smooth.
5. Drain the cauliflower and kale, and transfer to an oven proof dish. Then pour the ‘cheese’ mixture on top and stir until fully combined.
6. Top with breadcrumbs and a sprinkling of paprika.
7. Place under the grill on a high heat for a few minutes or until golden brown.
8. To serve, sprinkle with chives.