This is a great dish to serve as a side with a special meal or as a comfort food on a cold day. Sadly the picture doesn’t do the food justice. It seems “someone” forgot to take a photo during the gong show that is the making of thanksgiving dinner. Anyway don’t let that throw you off. The cauliflower is roasted ahead of time which ensures an evenly cooked casserole, while the plant based cheeze sauce features nutritional yeast, corn starch and oat milk for a gluten and nut free version of this classic. As a side note, I would think that the sauce could be used to make a great version of plant based Mac & Cheeze or scalloped potatoes. Enjoy!
Cheezy Cauliflower Bake
Course: Sides, DinnerCuisine: Vegan, Gluten FreeDifficulty: Easy6
servings15
minutes1
hour1
hour15
minutesIngredients
1 large head of cauliflower (about 1 1/3 kilos)
3 Tbsp of olive oil
1/2 tsp of salt
1/2 tsp of pepper
- For the Sauce
1/2 cup of vegan butter
1/4 cup of corn starch
4 cups of oat milk
1/2 cup nutritional yeast
1 Tbsp of Dijon mustard
1 tsp of garlic powder
1 tsp of onion powder
Bread crumbs to garnish
Directions
- Preheat the oven to 400° F.
- Wash and cut the cauliflower into florets and place in a large bowl with the olive oil, salt and pepper and toss well.
- Place the cauliflower on a baking sheet lined with parchment and roast in the oven for 20 minutes.
- Add the vegan butter and corn starch to a medium sized pot.
- Heat on low/medium stirring often until the butter melts into the corn starch.
- Add the oat milk, Dijon mustard, nutritional yeast, garlic powder and onion powder to the pot, raise the temperature and bring to a low boil.
- Stir constantly until the sauce thickens to a creamy texture then remove from heat.
- Add the cauliflower to a large baking dish, pour the sauce over the cauliflower and top with bread crumbs.
- Bake for 30 minutes and serve hot.