COOKING PROJECT
Plant-based comfort Spend time at the weekend making this indulgent twist on a classic that everyone can enjoy – it works as a side, or serve as a main with a green salad or steamed veg
Vegan cauli cheese SERVES 4 PREP 15 mins COOK 45 mins EASY V
1 large cauliflower, cut into florets, stalks chopped, leaves separated 1 tbsp sunflower oil 50g vegan butter block 50g plain flour 2 tsp mustard powder 2 tsp onion granules 2 tsp garlic granules 800ml soya milk 5 tbsp nutritional yeast 75g sourdough bread, blitzed to breadcrumbs 75g vegan cheddar, grated 16 BBC Good Food Middle East May 2022
1 Heat the oven to 200C/180C fan/ gas 6. Toss the cauliflower florets and stalks with the oil and some seasoning in a large roasting tin. Roast for 25-30 mins until almost tender, then add the leaves and cook for a further 5 mins. 2 For the sauce, melt the vegan butter in a large saucepan. Add the flour, mustard powder, onion and garlic granules. Cook for 2-3 mins, then gradually add the soya milk, whisking to incorporate. Bring to a simmer, stirring constantly, then simmer for 4-5 mins until reduced and thick. Whisk in the nutritional yeast and a little more seasoning.
3 Tip the sourdough breadcrumbs and vegan cheese into a bowl and stir to combine. Season well. Remove the cauliflower from the oven, spoon over the sauce and stir to combine. Scatter over the cheesy sourdough crumbs and return to the oven for 10 mins until bubbling and golden. Serve as a side or main with a green salad or vegetables. GOOD TO KNOW vegan • calcium • folate • fibre • vit c • 1 of 5-a-day PER SERVING 456 kcals • fat 23g • saturates 11g • carbs 36g • sugars 9g • fibre 9g • protein 21g • salt 1g
MOMENT/GETTY, PHOTOCUISINE/STOCKFOOD
Make a fresh salsa of tomato, avocado, red onion and coriander and spoon over just before serving Cook some sliced chestnut mushrooms in olive oil until golden and stir through before baking Use a mix of half cauli, half broccoli florets for more colour
Photographs JAKOB FRIDHOLM/GETTY, ISTOCK/GETTY IMAGES PLUS, CRIS CANTÓN/
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