Ingredients
- Cauliflower 1, large
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Spinneysfood All-Purpose Flour 2 tbsp
- Oatly Zero Sugar Oat Milk 500ml
- Nutritional yeast 2 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Rolled oats 100g
- Spinneysfood Dried Oregano 1 tbsp
- Panko breadcrumbs 100g
- Vegan butter 1 tbsp, softened
Nutrition (Per serving)
- 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."
Baked whole cauliflower cheese
British 10 Mins Prep · 35 Mins Cook
- Preheat 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.