Serves 10-12 as a side
Ingredients:
for roasting:
2 cauliflowers, cut into florets
1 large leek, in 2cm thick rounds
olive oil to coat
salt and pepper to taste
for the cheese sauce:
300g cashew nuts
750ml soy milk
2 tsp miso paste
dijon mustard
2 cloves of garlic, crushed
4 tbsp nutritional yeast
1/2 tsp nutmeg
salt and pepper to taste
for the crumb:
1 cup of your favourite mixed nut
10g fresh parsley leaves
10g fresh chives
10g fresh thyme leaves
1tsp garlic powder
1tsp salt
Method:
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Start by preheating your oven to 180 degrees and prep the veg.
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Add cauliflower florets and leek rounds to a large baking tray or two, coat with olive oil and season with salt and pepper and roast for 40 minutes until lightly charred.
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Meanwhile add all the cheese sauce ingredients to a high speed blender and blend until thick and creamy. Taste and adjust seasoning if necessary.
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Add the roasted cauliflower and leeks to a large oven proof dish.
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Pour over the cheese sauce.
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Next it’s time to whiz up the crumb. Add crumb ingredients to a food processor and pulse carefully until a loose crumb forms. Be careful not to over blend as we are not making a pesto!
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Sprinkle over the crumb.
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Next pop into the oven for 40 minutes until golden brown on top and piping hot and bubbling. (Or at this stage you can tin foil the entire dish and freeze for a later date, see instructions above.)
