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)
Ingredients
|
|
Instructions
- Place the cashews in a bowl and cover with hot water. Set aside and leave to soak.
- Bring a saucepan of water to the boil and add the cauliflower. Boil for 5 minutes.
- Add the kale to the saucepan and boil for a further 5 minutes.
- 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.
- Drain the cauliflower and kale, and transfer to an oven proof dish. Then pour the ‘cheese’ mixture on top and stir until fully combined.
- Top with breadcrumbs and a sprinkling of paprika.
- Place under the grill on a high heat for a few minutes or until golden brown.
- To serve, sprinkle with chives.
18 comments
Just made this for dinner! Awesome. I think I’d add more kale for the hell of it next time. You were right too about the peas and corn. Made it a little more wholesome. Thanks!! This was great.
Amazing! Glad you enjoyed the recipe
Can you put this in the oven and what temp for how long?
Hi Megan, we haven’t tried putting it in the oven but I’d prob try 200°C / 390°F for 5-10 minutes to start with, keeping an eye on it so it doesn’t burn. Let us know how it goes. Thanks, Roxy
We just made this for dinner…in the oven as you said 390F but for 15 minutes… turned out amazing!! I did add a little extra cashew milk to the cheese to prevent the oven from drying it out 🙂
I want to bring this to a potluck where there will be several vegans. It’s my first time making a vegan dish for my friends! The event is early on a Friday night and I work full time. Can I make some portion of the recipe the night before on Thursday and if so, where should I stop/start again on Friday?
Thanks!!
Hi Tracy, yes you could make the ‘cheesy’ sauce the day before. Then boil the cauliflower and kale 30 mins before your guests are due to arrive. Then you can put it under the grill once your guests have arrived. Best, Roxy
What is English Mustard? What USA Mustard can I use?
Thanks, Marie
Hi Marie, you could use any other strong mustard instead. Hope this helps. Best, Roxy
Can we put the recipes in American measurements for us slow people ? :p
Hi! Just to let you know all of our latest recipes use US and UK measurements. Hope this helps! Thanks, Roxy
Aarrgh I don’t have any cashews! Is there an alternative? Thx
Hi Marie, you could try soya cream instead. Hope this helps. Best, Roxy
Can this be frozen? I’m only making it for myself so would like to portion the rest to freeze for another time
Hi Clare, we haven’t tried freeing it but if you were to try, I think baking it from frozen would be the best option. Thanks! Roxy
Hi, can we do with frozen spinach instead of kale?
Hi Lisa, we haven’t tried it but frozen spinach should work, too. I’d suggest cooking it before though and draining as much water out of it as possible so that the cauliflower ‘cheese’ isn’t too runny. Let us know how it goes. Roxy 🙂
This recipe such a great alternative! delicious! Thanks!