CAULIFLOWER & SPROUT CHEEZE BAKE

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CAULIFLOWER & SPROUT CHEEZE BAKE

Shop bought dairy free cheeze is, at best, pretty awful in my view.  The reason why I took so long (20 years) to convert from a veggie to a vegan was because I couldn’t face living a cheeseless life.  I would ponder regularly about the fact that I didn’t eat milk or eggs and how I would love to be vegan but “how could I live a life without cheese?”  This is a common issue for many “almost vegans”.

I used to eat cauliflower cheese once a week and tzatziki twice a week at least – these were my “I can’t go vegan” staples.  Two years a vegan now and I don’t miss cheese one bit but I still love a cauliflower covered in a comforting sauce and this hits that craving for me.   Once I discovered dairy free natural yoghurt and made a  Tzatziki my job was done.

If you make my Lasagne recipe, use the left over sauce to make this or vice versa!

INGREDIENTS

1 cauliflower
10 sprouts
10 cherry tomatoes
1 leek
2 tbsp rapeseed oil
Breadcrumbs

For the Cheeze….

75 g nutritional yeast
350g potatoes
150g carrots
50 ml olive oil
110ml water
2 tsp himalayan pink salt or rock salt
juice of 1 lemon
1 tsp onion powder
1/2 tsp garlic powder
½ tsp cayenne pepper

  1. To make the sauce, chop and boil the carrots and potatoes, drain and add to a blender once slightly cooled
  2. Add the rest of the sauce ingredients and blend until smooth
  3. Cut the cauliflower into florets, peel the sprouts and cut in half
  4. Bring a pan of salted water to the boil and add the veg for 3 minutes
  5. Drain and set aside
  6. Slice the leek and fry gently with a pinch of salt until soft, set aside
  7. Place the par-boiled cauliflower, sprouts and fried leek to an ovenproof dish.
  8. Add in the halved cherry tomatoes
  9. Pour on half of the sauce and add a little cold water to loosen
  10. Stir to coat all the veg, sprinkle with breadcrumbs and an extra sprinkle of nutritional yeast
  11. Cover and cook for 30 minutes @ 200.  Remove cover for final 10 minutes
By |2017-09-04T09:06:05+00:00May 2nd, 2017|Dinner, Lunches, Recipies, Savoury, Uncategorized|0 Comments

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