Vegan 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.

VEGAN CAULIFLOWER MAC AND CHEESE

Steps:

• Bring a large pot of water to a boil.
• Put the cauliflower and 1 cup water in a small saucepan over medium heat. Cover, bring to a simmer and cook until the cauliflower is fully softened, about 20 minutes. Transfer the cooked cauliflower and all the cooking liquid to a food processor and set aside. Wipe out the saucepan.
• Heat the oil in the saucepan over medium heat. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne and turmeric until well combined. Gradually whisk in the almond milk, nutritional yeast and brown sugar and bring just to a simmer. Remove from heat.
• Process the cauliflower until smooth. With the food processor running, gradually add the warm almond milk mixture and process until extra creamy.
• Transfer the cauliflower-almond milk mixture to a large saucepan over medium heat, add the vegan Cheddar and stir occasionally until it melts.
• Meanwhile, add the elbow macaroni to the boiling water and cook according to package directions. Strain, reserving 1 cup of pasta water.
• Add the pasta to the sauce and stir to combine. Stir in some of the reserved pasta cooking liquid to reach your desired consistency. Add salt to taste. Serve hot with hot sauce on the side if using.

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.