Cheese-y Baked Cauliflower (GF, DF, RSF, Ve)

#glutenfree #dairyfree #refinedsugarfree #vegan

In winter I absolutely crave comfort food. And is there anything more comforting than a warm and cheese-y baked dish? I think not, and this one takes me right back to my childhood. Recreating this recipe was so much fun, as I loved putting a healthy and vegan spin on a old favourite. At 4 serves, this one clocks in at less than 500calories so perfect on its own or as a side to your protein of choice!

I've previously made this with purple cauliflower which was both tasty and colourful - I highly recommend giving this a try if you see some at your local fruit and veg shop (see my youtube video including this here).

I recommend having some buckwheat flour on hand in case you need to add it to thicken up your sauce - like I often do if I'm eyeballing liquid quantities. When measuring as below the recipe didn't need, so up to your discretion.

Let me know what your childhood favourite meal was, and if you still eat it! In the meantime, I'll let the dish speak for itself.

Cheese-y Baked Cauliflower

gluten free, dairy free, refined sugar free, vegan

yield: 4 serves

prep time: 25 MINUTES

cook time: 30 MINUTES

total time: 55 MINUTES

INGREDIENTS

• 4 medium carrots

• 1 whole head cauliflower

• 1 can cannellini beans, drained and rinsed

• 250mL soy milk

• 3 cloves garlic

• 50g nutritional yeast

• 50g nutelex or butter alternative

• 155g gluten free bread crumbs

• 2 tsp of paprika (or more, to taste)

• salt and pepper to taste

• tsp or so of buckwheat flour if needed to thicken sauce

INSTRUCTIONS

1. Peel and chop carrots, and cut cauliflower head into small florets. Boil or steam vegetables until cooked through, being careful not to over cook.

2. While vegetables are boiling, preheat oven to 180 degrees. Using a blender or food processor combine beans, soy milk, garlic, nutritional yeast, salt, pepper, and paprika. Blend until smooth and saucey.

3. On low heat, melt nutelex in a pan and proceed to heat and combine with sauce. Low heat and gentle as you do not eat to burn. Evaluate the consistency - add flour to thicken or soy milk/water to thin as required.

4. Drain vegetables as assemble in a large baking dish. Pour sauce over vegetable, stirring slightly to ensure they are fully coated. Top evenly with breadcrumbs.

5. Bake for 20-25mins or until breadcrumbs are toasted and dish is bubbling slightly. Enjoy!