VEGAN IRONCLAD ROASTED CAULIFLOWER CHEESE
Nothing beats cauliflower cheese on a wet spring day! So to (belatedly) celebrate International Vegan Month here’s a one pan dish that looks terrific on the table and is oozing with plant based deliciousness.
1 whole medium cauliflower
3 orange kumara sliced in half
¼ c extra virgin olive oil
Salt and pepper
4 bay leaves
THE CHEESE SAUCE
3 T vegan butter
3 T white flour
200 ml coconut /soy/oat milk
100 ml water
250 g grated vegan cheese
2 heaped T nutritional yeast
1 T miso
2 t smoked paprika
Dash of hot chilli sauce
Juice of one small lemon
Extra salt if you like it salty!
1 large red onion, sliced thinly
Large handful fresh coriander
½ c roasted, salted cashew nuts
Feijoa flowers if you have some!
Preheat oven to 160°C.
Place the cauliflower in the bottom of your Ironclad Pan atop 3 or 4 bay leaves. Drizzle olive oil evenly over the top of the cauliflower, season with salt and pepper and bake for 1 hour.
Remove from oven and nestle kumara around the edges, making sure they are well covered in oil, return pan to oven and bake a further 30 minutes.THE SAUCE
On a low heat in your Lil’ Legacy Pan, melt vegan butter then add flour and cook for 1 minute stirring all the time.
Slowly add milk and water and stir till the sauce thickens. Add remaining ingredients and simmer for 2 minutes. If you have any lumpy issues, pour the sauce into your nutribullet and blend for a few seconds till smooth!THE CONDIMENTS
Saute red onion in olive oil till soft, season and keep warm.
Chop cashew nuts roughly. Chop up the coriander.
To finish, pour cheese sauce over the cauliflower, arrange red onions over the top, sprinkle with coriander and cashew nuts and finish off with a dusting of feijoa flowers if you have some! They’re a gorgeous colour and taste like, um… feijoas.
Let your diners drizzle balsamic glaze over their portion and thank the good earth for her bounties!