Ingredients
-
1 cauliflower
-
60g / 3 cups chopped kale
-
1 leek
-
60g vegan butter
Directions
This vegan cauliflower cheese is so creamy you wouldn’t know it’s dairy free. The cauliflower pairs perfectly with kale and leeks and is topped with crunchy toasted hazelnuts.
Steps
|
1
|
Place the butter in a jug, cover and place in the Steam Combi Microwave Oven on high for 1 minute. |
|
2
|
Take out and add the flour, whisking until it is thick. |
|
3
|
Place the milk and cheese in a large jug/bowl, cover and place in the microwave on high for 6 minutes. |
|
4
|
Slowly pour the milk and cheese mixture into the butter and flour and whisk. Add the nutritional yeast, mustard powder, smoked paprika salt and pepper and mix. Set aside. |
|
5
|
Cut the cauliflower into bite sized florets. Place on the Square Panacrunch Pan and place on the top shelf of the oven. Press the steam button and set the timer for 6 minutes. |
|
6
|
Wash the kale and place on the tray with the cauliflower once it has beeped. Steam again for 3 minutes. |
|
7
|
Pre heat the Microwave oven to 200C. Place the cauliflower, kale and leek into a dish large enough for it to all lay flat. Pour over the cheese sauce and place in the Microwave oven for 35 minutes. |
|
8
|
The sauce should be bubbling and starting to brown on the pieces of cauliflower. Take out the Microwave oven. |
|
9
|
Roughly chop the hazelnuts and place on the Square Panacrunch Pan in the oven for 5 minutes. Sprinkle on top of the cauliflower cheese and serve. |
Loading...
