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  • 1lbs Cauliflower Florets
  • 2 Tbsp Olive Oil
  • ½ Tsp Sea Salt
  • ½ Tsp Ground Black Pepper
  • 6 Tbsp Vegan Butter
  • 6 Tbsp All Purpose Flour
  • 3 cups Plant Based Milk
  • ½ Cup Vegan Breadcrumbs
  1. Add cauliflower florets to a mixing bowl along with the olive oil, sea salt and black pepper.  Toss the cauliflower florets so that they are lightly coated in the oil and spices.
  2. Transfer to a parchment lined tray and bake in a preheated oven at 425°F for 20 minutes.
  3. Remove the cauliflower from the oven and then turn the oven down to 400°F.
  4. Add the vegan butter to a saucepan on medium heat and when melted, add in the all purpose flour.
  5. Fry the flour in the vegan butter until the rawness of the flour is cooked off. This should be 1-2 minutes or when the smell of the flour has disappeared.
  6. Add the milk slowly to the pan, whisking continuously to dissolve any lumps.
  7. Once all the milk is incorporated, bring to the boil whisking constantly for a few minutes, until the sauce has thickened noticeably.
  8. Remove the pan from the heat, add nutritional yeast, dijon mustard, onion powder, garlic powder and salt. Whisk in thoroughly. 
  9. Place the roasted cauliflower into a mixing bowl, pour over the sauce and mix the cauliflower gently in the sauce, to cover completely.  
  10. Transfer the cauliflower mix, to a baking dish large enough to hold the mixture with at least 1/2 inch of room left at the top.
  11. Level the mixture, spread the breadcrumbs evenly over the top, then drizzle with olive oil.
  12. Bake in the oven uncovered at 400°F for 25 minutes.