Plant-based comfort

Spend time at the weekend making this indulgent twist on a classic that everyone can enjoy – it works as a side, or serve as a main with a green salad or steamed veg

Vegan cauli cheese

SERVES 4 PREP 15 mins COOK 45 mins EASY V

1 large cauli lower, cut into lorets,

stalks chopped, leaves separated 1 tbsp sun lower oil

50g vegan butter block

50g plain lour

2 tsp mustard powder

2 tsp onion granules

2 tsp garlic granules

800ml soya milk

5 tbsp nutritional yeast

75g sourdough bread, blitzed

to breadcrumbs

75g vegan cheddar, grated

Heat the oven to 200C/180C fan/ gas 6. Toss the cauliflower florets and stalks with the oil and some seasoning in a large roasting tin. Roast for 25-30 mins until almost tender, then add the leaves and cook for a further 5 mins.

For the sauce, melt the vegan butter in a large saucepan. Add the flour, mustard powder, onion and garlic granules. Cook for 2-3 mins, then gradually add the soya milk, whisking to incorporate. Bring to a simmer, stirring constantly, then simmer for 4-5 mins until reduced and thick. Whisk in the nutritional yeast and a little more seasoning.

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 or vegetables.

GOOD TO KNOW vegan • calcium • folate • ibre • vit c • 1 of 5-a-day

PER SERVING 456 kcals • fat 23g • saturates 11g • carbs 36g • sugars 9g • ibre 9g • protein 21g • salt 1g