My friend Mia has wanted me to make this recipe for a long time, and I thought today would be a perfect day to do it, as I gave blood and so I need a big carb-y comfort meal to recover with :)
I forgot how much I love cauliflower cheese! I added some pasta in to make it a proper meal, but it’ll work just as well without it. Also the sauce is based on a standard cheese sauce recipe, but I used nutritional yeast instead of cheese to give it flavour – dear Mia and other non-vegans, it’s exactly the same with grated cheese, and I hope you like this recipe! I’m gunna keep this post short and sweet today because I’m so worn out I can barely type (you can probably tell, my writing’s terrible today)
Also you can add whatever spices or herbs you want to give it a bit more flavour, but I’ve been feeling a little poorly today because of giving blood and just felt like something plain – maybe tomorrow I’ll add loads of pepper and paprika to the leftovers!
Hope you like it… Now back to revision I go…
150g of wholewheat pasta
Half a head of cauliflower florettes
Big spoonful of vegan butter
Big spoonful of cornflour
250ml of soy milk
Either one huge handful of grated cheese (if you are Mia) or 2 tablespoons of nutritional yeast (if you are a vegan)
- Boil the pasta for 10 minutes, and then add in the cauliflower to cook for 5 minutes. Pre-heat the oven to 200 degrees Celsius.
- Meanwhile, make the sauce. Melt the butter, then stir in the cornflower until smooth. Add in the milk and simmer (stirring the whole time) until thickened a bit. Then add the cheese or nutritional yeast and stir until smooth.
- Put the pasta and cauliflower into a dish, pour over the sauce and cook for about 20 minutes in the oven until golden brown. Nom.
Serves two (I saved half for tomorrow)