Who else hated cauliflower as a child? To be honest, it’s still on the bottom of the vegetable list for me. What can I say? I like a vegetable with a bit of colour and taste. However, that doesn’t mean cauliflower can’t be made edible. Whether it’s salt, oil, or sugar, there’s always a way to jazz up a bland vegetable.
Cheese has been the saviour of cauliflower since 1861 when the first recipe for it was published in Mrs Beeton’s Book of Household Management. Wikipedia claims the dish is popular with vegetarians and as baby food (really?!) I’m neither of those but can’t get enough of it so decided to make a vegan AND gluten free version of the dish. So what in the world is this cauliflower cheese made from? See below!
1 large cauliflower (I like to throw in some broccoli too)
500ml soy milk
4 tbsp gluten free flour
50 grams soy butter
100 grams vegan cheddar style cheese
4 tbsp gluten free bread crumbs (fresh is best)
1 tbsp almond meal
A sprig of fresh thyme
- Heat oven to 220C.
- Steam cauliflower (and broccoli) for 5 mins. Just until al dente. Put in an ovenproof dish.
- Heat the milk, flour and butter in a pot. Whisk until the butter melts and it begins to boil. Turn down and whisk for a few minutes. Turn off heat and stir in nearly all the cheese.
- Pour the cheese mixture over the cauliflower and top with the remaining cheese along with the bread crumbs, almond meal and thyme.
- Cook for 20 minutes or until golden brown and bubbly.