This vegan cheesy cauliflower bake is healthier than it tastes. You won't have to feel guilty coming back for seconds! It's perfect as a main course or a side.
Black pepper, panko breadcrumbs, and vegan parmesan(*optional)
Instructions
Break cauliflower into florets. Steam until fork-tender (20 minutes on stove top, or 2 minutes in the Instant Pot on "Steam" function, quick release).
While you let the cauliflower cool, preheat oven to 375 °F (190 °C).
Whisk together butter and flour in a small saucepan on medium heat.
When thoroughly mixed into a smooth paste, add soy milk and turn heat down to low. Whisk frequently until slightly thickened.
Stir in two-thirds (75g) of the vegan cheese and turn off the heat. Stir until sauce is thick and gloopy (see Note 1).
When cauliflower is cool enough to handle, nestle the florets into a baking dish. Optional: you can also add half a cup of your favourite vegan sausage at this point.
Pour the cheesy sauce evenly over the cauliflower. Sprinkle remaining cheese (40g) on top.
Optional: top with black pepper, breadcrumbs, and/or vegan parm if you'd like.
Bake at 375 °F (190 °C) on the second-to-top oven rack for 25 minutes.
Notes
See video for example of the proper consistency of the sauce. It's okay if there are some lumpy bits of cheese still in the sauce; vegan cheeze is slower to melt so it's likely that your sauce will thicken before the cheeze is fully melted.