When I got a cauliflower head in our veg box this week, I wanted to try a plant-based version of cauliflower cheese gratin. It’s not that different from the cheesy base needed for a plant-based mac’n’cheese, so I gave it a go today. Makes for perfect comfort food in the midst of a mini hail storm on a Sunday.
- 1 head of a cauliflower
- 1 onion
- 100g peas
- 140g cashew nuts (soaked overnight or boiled for 15min)
- 1 carrot
- 2 cloves of garlic
- 120ml almond milk
- 4 tsbp nutritional yeast
- 1 tbsp lemon juice
- 1/2 veg stock cube
- 2 tbsp olive oil
- 1 tsp mustard
- 1 tsp turmeric
- Large pinch of salt
- 25g flaked almonds
How to make it
Step 1 – Steam the cauliflower and carrot
Make sure to keep big florets of the cauliflower and cut the carrot into small pieces so they can steam at the same time for 10 min.
Step 2 – Fry the onion
Heat the olive and fry the onion until golden brown. Then add the veg stock and 4-6 tablespoons of water and let it simmer for another 2-3 minutes whilst stirring until you have a gooey consistency.
Step 3 – Make the “cheese”
Add all remaining ingredients except for the peas and flaked almonds in a food processor, add the onions and pulse it until you have a creamy consistency. It should not be too runny but also not a paste, so either add some more cashews or water depending on whether you need to thicken or thin the mixture.
Step 4 – Mix it all
This is kinda the best part and you have to be very strong not to eat everything on the spot already.
Mix it with a spoon carefully as not to break the veg. Also, don’t forget the peas.
Sprinkle the flaked almonds on top for some crunch.
Step 5 – Grill it
Grill the dish in a pre-heated oven at 200°C for 10 minutes or until the almonds and cheese look golden brown.