Comforting and Vegan Baked Cauliflower and Cheeze
Ingredients
- 1 medium head of cauliflower, cut into florets made about 6-7 cups of florets
- 1/4 cup vegan butter
- 3 tbsp wheat flour
- 1 1/2 cups non-dairy milk, unsweetened such as coconut or almond
- 1/3 cup nutritional yeast
- 2 cups vegan cheddar shreds such as Follow Your Heart or Daiya
- 3/4 cup vegan breadcrumbs (optional: make your own using link in notes)
- olive oil spray as needed
Instructions
- Preheat oven to 400F. Arrange cauliflower florets in a single layer on a baking dish and spray or drizzle with olive oil. Bake for 15-20 minutes, until just slightly soft and tops begin to turn golden. Set aside and turn off oven for now.
- Heat a medium-sized saucepan over medium-low heat, then add and melt the vegan butter. Whisk in flour and continue whisking for about 5 minutes, until thickened slightly and beginning to bubble. Whisk in the non-dairy milk until thoroughly combined. Whisk occasionally for another 5-10 minutes, until thickened and starting to bubble. Whisk in the nutritional yeast, then the vegan cheddar shreds until melted together. Remove from heat.
- Preheat oven to 350F.
- Add the roasted cauliflower to the cheeze sauce and toss to coat well. Transfer the coated cauliflower to a casserole dish and spread into an even layer. Sprinkle with breadcrumbs, then spray with a bit of olive oil spray.
- Bake at 350F for 25 minutes, then broil on high for 1-2 minutes, until breadcrumbs are golden and cheese is bubbly. Enjoy!
Notes
Note: making my own breadcrumbs from scratch was not only easy, but I think made the dish overall more flavorful (not to mention it makes the perfect amount for this recipe). Here is the link to the recipe I followed: https://onedishkitchen.com/breadcrumbs-recipe. If you can find vegan breadcrumbs in the store, by all means use them if you're shorter on time.