ObiDelicious Vegan Cauliflower Cheese Recipe
If you want to have some really enjoyable cheese-based vegan meal, then the cauliflower cheese just might be what you would want to try. We can all agree that cauliflower is not the most exciting vegetable out there but when paired with (vegan) cheese, it becomes something you really look forward to.
The reason it is this good is because of my cooking method, I think I have perfected how to make the absolute best cauliflower cheese recipe. And my secret comes in two parts; roasting the cauliflower and mastering the cheese sauce. While boiling is a great option, that is even faster, the best result comes from roasting the cauliflower. I captured both methods in the recipe card below.
For sauce, I do it the very traditional way, but I use only creamy vegan milk as expected.
The entire process and steps are explained in the attached recipe card.
Delicious Vegan Cauliflower Cheese Recipe
Equipment
- Large saucepan
- Ovenproof baking dish basically, the 25cm x 20cm
- Roasting tray this is optional, if you're roasting the cauliflower
Ingredients
For the Cauliflower
- 1 large cauliflower cut into large florets
- 1 tbsp olive oil optional, for roasting
- Salt and black pepper to your taste
For the Vegan Cheese Sauce (Bechamel-style)
- 50 g vegan butter block or margarine
- 350 g plain flour or gluten-free blend
- 800 ml unsweetened vegan milk soy or oat milk work well for creaminess
- 5 tbsp nutritional yeast
- 2 tsp mustard Dijon or English, adjust to taste
- 1/4 tsp ground nutmeg optional, but recommended
- Salt and white pepper to taste
For the Topping
- 50 g vegan cheddar cheese grated
- 50 g panko breadcrumbs or regular breadcrumbs
- 1 tsp olive oil or a small knob of melted vegan butter
Instructions
Prepare the Cauliflower
Boiling Method (faster):
- Bring a large pan of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until slightly tender but still firm (al dente). Drain well and place in your ovenproof baking dish.
Roasting Method (More Flavorful):
- Toss the cauliflower florets with the 1 tbsp of olive oil, salt, and pepper in a roasting tray. Roast at 200 degrees Celsius for 20-25 minutes until lightly browned and almost tender. Transfer to the baking dish.
Make the Vegan Cheese Sauce
- Melt the 50g vegan butter in the saucepan over medium heat.
- Stir in the 50g plain flour and cook for 1-2 minutes, stirring constantly, to form a thick paste (a roux).
- Gradually add the 800ml plant milk, a little at a time, whisking vigorously after each addition to prevent lumps. Continue until all the milk is incorporated and you have a smooth, thin sauce.
- Bring to a gentle simmer, stirring occasionally, and let it thicken slightly for 4-5 minutes.
- Remove from the heat and stir in the nutritional yeast, mustard, nutmeg (if using), and season generously with salt and pepper. Taste and add more nutritional yeast or mustard if you prefer a sharper "cheesier" flavor.
Assemble and Bake
- Preheat your oven to 200 degrees Celsius.
- Pour the vegan cheese sauce evenly over the cauliflower in the baking dish and stir gently to coat all the florets.
- Mix the vegan grated cheese and breadcrumbs together in a small bowl, tossing with the 1 tsp of olive oil or melted butter.
- Sprinkle the cheesy breadcrumb mixture evenly over the top of the dish.
- Bake for 10-15 minutes, or until the sauce is bubbling and the topping is golden brown and crispy.
Nutrition
Obi
Jessica
