Cheesy Cauliflower Bake
This warm cauliflower bake is certainly a crowd-pleaser. It's creamy, cheesy, savoury, and ooey gooey.
Servings 4 people
Calories 254kcal
Ingredients
- 1 cauliflower (about 1 kg/2.2 lbs) cut into bite-sized florets
- 2 white potatoes
- 2 carrots
- 1 yellow onion
- 1/2 tsp salt
- 2 garlic cloves
- 3/4 cups water reserved from boiled veg
- 1/2 cup raw cashews
- 1/2 cup almond milk
- 1/4 cup nutritional yeast
- pinch paprika
- pinch cayenne pepper optional
- 1 tsp sea salt
- 1/4 tsp pepper
- 1/3 cup breadcrumbs
- 2 tbsp thyme
Instructions
- Peel potatoes, carrots and onion, and roughly chop. Bring a pot of water to boil and add veg. Then, place steamer on top of pot and add cauliflower florets to steamer. Steam cauliflower for 10-15 mins, or until al-dente. Boil vegetables for 20 minutes, or until soft.
- Scoop out boiled veg and add to blender (reserving the water from the saucepan). Add garlic , 3/4 cup reserved boiled water, cashews, almond milk, nutritional yeast, paprika, cayenne pepper, sea salt and pepper. Blend until smooth.
- Preheat oven to 400F/200C. Pour a thin layer of cheesy sauce into a baking dish (I used a 10x7 inch pan), then add enough steamed cauliflower to cover. Top with another layer of cheesy sauce. Continue this process of layering cauliflower and sauce until you've used them both up.
- Sprinkle with bread crumbs and make for 30 mins, or until soft, bubbly and golden. If desired, turn oven to broil for the last 1-2 minutes to allow the bread crumbs to become more golden and crisp on top. Remove from oven, sprinkle with fresh thyme and serve.
Notes
Do ahead: cheese sauce can be made in 1-2 days in advance. Warm in microwave or stove top when ready to use.
Nutritional information is a rough estimate.
Nutrition
Calories: 254kcal | Carbohydrates: 37g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Sodium: 1057mg | Potassium: 1119mg | Fiber: 9g | Sugar: 7g | Vitamin A: 5262IU | Vitamin C: 89mg | Calcium: 150mg | Iron: 6mg