Name: Vegan Cauliflower Cheese with Crisps Topping
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: cauliflower; salt; oil; 50 g roasted cashew nuts; 2 tbsp nutritional yeast; 1 tbsp mustard; 500 ml oat milk or plant milk of choice; 1 tbsp white miso; half a lemon; pinch of salt; a small amount of turmeric; 2 tbsp cornstarch; favorite crisps (e.g., paprika-flavored)

Method

10 steps

Par boil the cauliflower in salted water until soft but still holding its structure.
Preheat oven to 200°C.
Mix cauliflower with salt and oil, then bake for 15 to 20 minutes until golden and crispy.
In a blender, combine roasted cashew nuts, nutritional yeast, mustard, oat milk, white miso, lemon juice, salt, and turmeric. Blend until smooth.
Add cornstarch to the mixture and blend again.
Pour the sauce into a saucepan and cook on high heat, reducing and thickening until rich and glossy.
Coat the roasted cauliflower with the sauce, leaving some sauce for serving.
Transfer cauliflower to a baking tray, cover with remaining sauce.
Crumble crisps over the top, then bake for 5 minutes at 200°C until crispy.
Serve hot, optionally with additional crisps or herbs.

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