Is your Sunday roast missing a little something? Add simple indulgence to the spread with a classic British bake, the cauliflower cheese, a delicious vegan recipe easily enjoyed by many. We absolutely love that it takes less than 20 mins in the oven.
- 1 medium head of cauliflower, cut into florets
- 50 g butter
- 50 g plain flour
- 2¾ cup milk
- 1 tbsp dijon mustard
- 2 cups tasty cheese, grated
- 1 cup parmesan, grated
- ½ teaspoon salt
- White pepper, freshly grated nutmeg, to taste
Bring a large saucepan of salted water to the boil. Add cauliflower, cook 4 mins or until just tender; drain.
Preheat oven to 200 C (180 C fan-forced). Butter a gratin dish large enough to fit cauliflower in tightly.
In a medium saucepan, melt butter, stir in flour. Stir mixture over gentle heat. Gradually add milk, bring to the boil. Add mustard and tasty cheese and half the parmesan. Stir until melted, season with salt, pepper and a little nutmeg.
Place cauliflower in gratin dish and pour sauce to cover. Sprinkle with parmesan and dot lightly with butter. Bake on top shelf in preheated oven for 15 mins or until light crust forms.