A wholesome twist on a classic comfort food, this vegan baked whole cauliflower cheese brings creamy, cheesy indulgence without any dairy
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 396 |
| Fat | 12g |
| Saturates | 1g |
| Protein | 13g |
| Carbs | 60g |
| Sugars | 14g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking dish with baking paper and set aside.
Leave the cauliflower whole, with the leaves intact, and boil it in pot of salted water for 10-12 minutes, until just tender. Drain and set aside.
Meanwhile, heat the olive oil in a saucepan over a medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the Oatly Zero Sugar Oat Milk, stirring continuously until the sauce thickens, approx. 5-7 minutes. Season with the nutritional yeast, salt and pepper.
Place the boiled cauliflower in the baking dish and pour the oat milk béchamel over the top.
In a separate bowl, mix the rolled oats, dried oregano, Panko breadcrumbs and vegan butter. Scatter this mixture over the cauliflower.
Bake the cauliflower for 20 minutes, until golden and bubbling.
Serve hot as a main or side dish.
