Vegetarian Cauliflower Cheese Recipes

VEGAN CAULIFLOWER CHEESE

Steps:

• Preheat the oven to 430°F (220°C).
• Add cauliflower florets to a mixing bowl along with olive oil, sea salt and black pepper and toss the cauliflower florets so that they are lightly coated in the oil and spices.
• Transfer to a roasting pan or a parchment lined tray and bake in the oven at 430°F for 20 minutes. Remove the cauliflower from the oven and then turn the oven down to 400°F.
• While the cauliflower is roasting prepare your cheese sauce. Add vegan butter to a saucepan on medium to high heat and when melted add in all purpose flour. Fry the flour in the vegan butter briefly.
• Add the soy milk all at once and whisk it in. Bring to the boil stirring and whisking constantly. When it boils keep stirring for a few minutes until it has thickened noticeably.
• Remove from the heat, add nutritional yeast, dijon mustard, onion powder, garlic powder and salt and whisk in.
• Place the roasted cauliflower into a mixing bowl, pour over the cheese sauce and toss the cauliflower gently in the sauce.
• Prepare your breadcrumbs by adding them to a bowl with melted vegan butter and toss the breadcrumbs with the butter so that they're lightly coated.
• Transfer the roasted cauliflower and sauce to a 9x13 baking dish and smooth down.
• Spread the breadcrumbs evenly over the top.
• Bake in the oven (uncovered) at 400°F for 25-30 minutes until browned on top.
• Serve topped with some fresh chopped parsley and ground black pepper.

VEGETARIAN CAULIFLOWER CHEESE

Steps:

• Trim the cauliflower and break into florets, rinse, put in a pan with cold water and a pinch or sea salt. Cover and bring to the boil and simmer for about 8 mins or until tender. Once cooked drain really well, then place into an oven proof dish.
• Slice the mushrooms thinly then in a frying pan put a drizzle of olive oil, once hot fry the mushrooms until they are soft and just beginning to brown. Once cooked tip out into a dish. Cut the Quorn Rashers into strips about 1cm wide then in the same pan you used for the mushrooms dry fry the rashers just until they begin to turn golden, you will need to move then around in the pan to colour them evenly. Once cooked leave them in the pan until needed later.
• Making the Bechamel Sauce.
• Melt 25g of olive spread or margarine in a saucepan over a gentle heat, then add 50g of plain flour. Stir this until they are mixed together and just begin to cook. Begin to add the milk while whisking with a balloon whisk this usually takes about 1 min. Once all the milk is added the mixture will look really lumpy but don't worry it is just a matter of stirring and stirring! I tend to pop it on and off the heat during this process just to make sure it does not burn. It usually takes about 15 mins of serious stirring to get a glossy lump free consistency. At this stage add the mustard powder and cheese and continue stirring, the mixture will be quite thick at this point. Once all the cheese has melted add the creme fraiche and stir some more! You can add salt and pepper to taste now. Add the mushrooms and Quorn rasher strips, mix well and it's ready to pour over the cauliflower in the oven proof dish. The sauce should be quite thick when put onto the cauliflower and cooked in the oven so that it will not become watery, because during cooking some moisture will be released from the cauliflower.
• To make the breadcrumbs just blitz up any bread you have at hand. For example crusty white or brown, I use some of the bread that I will serve with the meal to keep taste continuity. Add the coloured cheese and mix together then spoon onto the top of the cauliflower cheese.
• Bake in the centre of the oven at Gas Mark 4 for about 45 mins to 1 hour, if you notice the top getting too brown then turn the heat down a little and continue cooking to make sure it is piping hot in the centre.
• Once cooked place on warmed plates and serve with crusty bread.

VEGAN CAULIFLOWER MAC AND CHEESE

Steps:

• Bring a large pot of water to a boil.
• Put the cauliflower and 1 cup water in a small saucepan over medium heat. Cover, bring to a simmer and cook until the cauliflower is fully softened, about 20 minutes. Transfer the cooked cauliflower and all the cooking liquid to a food processor and set aside. Wipe out the saucepan.
• Heat the oil in the saucepan over medium heat. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne and turmeric until well combined. Gradually whisk in the almond milk, nutritional yeast and brown sugar and bring just to a simmer. Remove from heat.
• Process the cauliflower until smooth. With the food processor running, gradually add the warm almond milk mixture and process until extra creamy.
• Transfer the cauliflower-almond milk mixture to a large saucepan over medium heat, add the vegan Cheddar and stir occasionally until it melts.
• Meanwhile, add the elbow macaroni to the boiling water and cook according to package directions. Strain, reserving 1 cup of pasta water.
• Add the pasta to the sauce and stir to combine. Stir in some of the reserved pasta cooking liquid to reach your desired consistency. Add salt to taste. Serve hot with hot sauce on the side if using.

VEGAN CAULIFLOWER CHEESE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower florets and stalks with the oil in a large roasting tin and season well. Roast for 25-30 mins until almost tender, then add the leaves and cook for a further 5 mins.
• To make the sauce, melt the vegan butter block in a large saucepan. Add the flour, mustard powder, onion and garlic granules and cook for 2-3 mins. Gradually add the soya milk, whisking well to incorporate. Bring to a gentle simmer, stirring constantly, then simmer for 4-5 mins until thickened and reduced slightly. Add the nutritional yeast and season well, then whisk to combine.
• Tip the sourdough breadcrumbs and vegan cheese into a bowl and stir to combine. Season well. Remove the cauliflower from the oven, spoon over the sauce and stir to combine. Scatter over the cheesy sourdough crumbs and return to the oven for 10 mins until bubbling and golden. Serve as a side or main with a green salad.

VEGETARIAN CAULIFLOWER MAC AND CHEESE

Steps:

• Preheat oven to 375•.
• Cook Pasta as per directions on the package. While pasta is cooking, chop cauliflower into ¼ - ½" pieces, place in a steamer and steam until just tender. Set aside. Sauté the onion in olive oil until translucent. Set those with the cauliflower.
• Drain the pasta and put into a large baking dish. Add the cauliflower and onions, mix all of it together.
• To make sauce, melt butter in a sauce pan on low heat. Add flour to melted butter. Warm the milk in the microwave for about 1 minute, then add it to the flour and butter mixture. Turn heat for saucepan to medium high and stir constantly until sauce thickens. Should be about 4-5 minutes. When sauce is thick, turn heat down to very low and add cheese, garlic powder, mustard powder, salt and chili powder (if using). Stir until it is smooth.
• Pour the sauce over the pasta, cauliflower and onion. Mix together until well blended. Sprinkle bread crumbs over the top, then sprinkle the parmesan over that.
• Place in oven and bake for 20 minutes.