Vegan Cauliflower Cheese Bake (Print-Friendly Version)
Cauliflower florets baked in a creamy, dairy-free sauce for a vibrant, crowd-pleasing comfort dish.
# Ingredients:
→ Main
01 -
1 head cauliflower, cut into florets
→ Sauce
02 -
3 tablespoons nutritional yeast
03 -
1 teaspoon white wine vinegar
04 -
1 teaspoon English mustard
05 -
1 tablespoon white miso paste
06 -
1 tablespoon tapioca starch
07 -
1 batch vegan béchamel sauce, prepared and kept hot
08 -
3 tablespoons hot water
# Steps:
01 -
Set oven to 200 °C using a fan setting.
02 -
Bring a large pot of water to a boil and season with salt. Boil cauliflower florets for 5 minutes, then drain and transfer to a casserole or roasting dish.
03 -
In a bowl, whisk together nutritional yeast, white wine vinegar, English mustard, white miso paste, tapioca starch, and hot water until smooth.
04 -
While the béchamel sauce is hot, add the prepared nutritional yeast mixture and whisk until fully incorporated.
05 -
Pour the sauce over the cooked cauliflower in the dish. Bake in the oven for 20 minutes, or until golden brown and bubbling at the edges.
06 -
Remove from the oven and serve immediately.
# Notes & Tips:
01 -
For optimal creaminess, use the béchamel while it is hot; do not allow it to cool before mixing with the other sauce ingredients.