3 Veg Cauliflower Cheese Food

VEGAN CAULIFLOWER CHEESE

Steps:

• Preheat the oven to 430°F (220°C).
• Add cauliflower florets to a mixing bowl along with olive oil, sea salt and black pepper and toss the cauliflower florets so that they are lightly coated in the oil and spices.
• Transfer to a roasting pan or a parchment lined tray and bake in the oven at 430°F for 20 minutes. Remove the cauliflower from the oven and then turn the oven down to 400°F.
• While the cauliflower is roasting prepare your cheese sauce. Add vegan butter to a saucepan on medium to high heat and when melted add in all purpose flour. Fry the flour in the vegan butter briefly.
• Add the soy milk all at once and whisk it in. Bring to the boil stirring and whisking constantly. When it boils keep stirring for a few minutes until it has thickened noticeably.
• Remove from the heat, add nutritional yeast, dijon mustard, onion powder, garlic powder and salt and whisk in.
• Place the roasted cauliflower into a mixing bowl, pour over the cheese sauce and toss the cauliflower gently in the sauce.
• Prepare your breadcrumbs by adding them to a bowl with melted vegan butter and toss the breadcrumbs with the butter so that they're lightly coated.
• Transfer the roasted cauliflower and sauce to a 9x13 baking dish and smooth down.
• Spread the breadcrumbs evenly over the top.
• Bake in the oven (uncovered) at 400°F for 25-30 minutes until browned on top.
• Serve topped with some fresh chopped parsley and ground black pepper.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
• Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
• Mix bread crumbs and melted butter together in a small bowl.
• Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
• Bake in the preheated oven until bubbly and browned, about 20 minutes.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Heat oven to 400 degrees and butter a 2-quart glass baking dish.
• Bring a large pot of salted water to a boil and blanch the cauliflower until tender, about 5 minutes. Transfer to a colander to drain and cool.
• In a small saucepan, melt the 2 tablespoons butter over medium heat. Stir in the flour until it forms a pale-golden paste, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a low simmer, stirring frequently, until it thickens, about 2 to 3 minutes. Off heat, stir in half the Gruyère and fontina.
• Pat the cauliflower dry then transfer it to a large bowl. Pour the creamy sauce over the cauliflower and stir to coat. Season generously with salt and pepper.
• Transfer the cauliflower mixture to the buttered baking dish, spreading it in an even layer. Top with the remaining Gruyère and fontina. Bake until the mixture begins to bubble and the cauliflower starts to turn golden, about 20 minutes.
• Meanwhile, in a small bowl, stir together the panko, pecorino, thyme and oil.
• Spoon the panko mixture on top of the cauliflower and bake until the topping is crisp, about 10 minutes. Allow the casserole to cool for about 5 minutes or so, then serve. Season with flaky salt, if desired.

THREE CHEESE VEGETABLE LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
• In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
• In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
• In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
• Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.

VEGAN CAULIFLOWER CHEESE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower florets and stalks with the oil in a large roasting tin and season well. Roast for 25-30 mins until almost tender, then add the leaves and cook for a further 5 mins.
• To make the sauce, melt the vegan butter block in a large saucepan. Add the flour, mustard powder, onion and garlic granules and cook for 2-3 mins. Gradually add the soya milk, whisking well to incorporate. Bring to a gentle simmer, stirring constantly, then simmer for 4-5 mins until thickened and reduced slightly. Add the nutritional yeast and season well, then whisk to combine.
• Tip the sourdough breadcrumbs and vegan cheese into a bowl and stir to combine. Season well. Remove the cauliflower from the oven, spoon over the sauce and stir to combine. Scatter over the cheesy sourdough crumbs and return to the oven for 10 mins until bubbling and golden. Serve as a side or main with a green salad.

3 C'S SOUP #3 (CARROT, CAULIFLOWER & CELERY) W/CHEESE

Steps:

• In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
• Cook 20 to 25 minutes on low heat, covered.
• Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
• Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
• Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.

3 VEG CAULIFLOWER CHEESE

Steps:

• Preheat oven to 360°F.
• Steam your vegetables, reserve the juice.
• Cut them into big bite size pieces and put in a oven dish.
• Melt butter in a medium saucepan.
• Add flour and mix in, it wont be smooth yet.
• Gradually add the milk stirring it in, (you don't want to add it quickly and get clumps, if so just beat it with a hand whisk). You want to get to a custard consistency. If you run out of milk you can use the juices from the vegetables to get it to a custard-like consistency.
• Once it is the right consistency and is starting to boil, add the cheese. It will start to thicken now.
• Wait a little bit while the cheese melts.
• Pour over vegetables.
• If it doesn't go in between the vegetables and just sits on top, put it back on the element and add some more juice or milk to get it right. You can leave until you want to cook or cook straight away.
• Cook in oven for 30 minutes, or until done.
• If you like it extra cheesy, before you put it in the oven add some mozzarella cheese on top.
• It will be very hot, so be careful.