Ingredients
l
1 large cauliflower, cut into florets
o
1 onion
g
3 cloves garlic
s
3 sprigs thyme
o
2 tbsp olive oil
a
2 tbsp all purpose flour
u
2 cups unsweetened plant based milk
v
1 cup vegan cheese, shredded
n
3 tbsp nutritional yeast
c
1 cup cashews
s
½ tsp smoked paprika
t
2 tsp truffle mustard
S
Salt and pepper, to taste
b
¼ cup breadcrumbs
v
2 tbsp vegan butter, melted
O
Optional garnish: Truffle dust, fresh parsley
Directions
1
Prepare the Cauliflower
2
Preheat your oven to 200°C (400°F).
3
Boil cauliflower florets & cashews until tender but not mushy. Drain and set aside.
4
Make the Cheese Sauce
5
Cook your onions for 3 mins and season, add in the garlic and thyme and cook for another few minutes then add to the blender.
6
Heat 2 tbsp butter in a pan over medium heat. Add flour and whisk to form a roux.
7
Gradually whisk in plant-based milk, cooking until the sauce thickens.
8
Now add half the cooked cauliflower and cashews to the same blender the onions are in pour in the roux too and blend until smooth.
9
Combine and Top
10
Add another knob of butter to the pan and add in the unblended cauliflower florets, cook for a few mins and then pour in the blended sauce.
11
Stir in vegan cheese, nutritional yeast, truffle mustard, smoked paprika, salt, and pepper. Cook until smooth.
12
Tear stale bread into breadcrumbs drizzle in some oil, truffle dust, smoked paprika salt and pepper then sprinkle over the top of the cauliflower cheese.
13
Bake
14
Transfer the dish to the oven and bake for 15–20 minutes, or until the top is golden and bubbling.
15
Finish with Truffle Dust
16
Once baked, sprinkle a generous pinch of truffle dust over the dish for an extra layer of decadence.
17
Serve
18
Garnish with fresh parsley and serve hot.
