So, have finally arrived at the yoga retreat for the summer and already we are cooking some delicious vegetarian recipes, like this amazing vegan cauliflower cheese. You will not believe that it doesn’t have cheese in it, its tastes so wonderfully cheesy! This is the first time I have made it myself and every little bit was eaten with lots of mmmm’s and “wow are you sure this is vegan?” comments. A huge big thanks to Charlie for this delicious recipe!
Oil – could use any that can be heated
Flour – I used gluten free
Garlic – crushed
Rice Milk (or soya milk)
Cook the Cauliflower – steam or boil, or you could try roasting in a little olive oil and salt for extra taste.
While the Cauliflower is cooking, heat the oil, roughly a tablespoon, in a saucepan and add flour until you have a thick paste or ‘roux’. Then gradually add the milk and stir or whisk until there are no lumps, keep adding milk until you have the right consistency. Crush the garlic well, and go easy, it will be very overpowering if too much is used. Again will depend on how much you are making so I would recommend adding a very little at a time until it tastes right. Heat for a little longer (this will cook the garlic and soften the taste a little) Then turn off the heat and add a teaspoon of sweet white miso and a teaspoon of umesu. The sweet white miso will sweeten the taste and the umesu will make the sauce taste more salty. Keep adding and tasting until you have found your perfect cheesy taste.
Place the cooked cauliflower in a baking dish and cover with the sauce, you could sprinkle a little nutmeg over the top if you like nutmeg. Place in the oven for about 10-15 mins to brown the top.
You could use any vegetables really, Broccoli is also delicious in a vegan cheesy sauce!