6 tbsps cashew nut cream, 50ml water, 1 cauliflower, 1 tsp mustard
My approach to cauliflower cheese is unparalleled. Indulgently finished with cream and two kinds of cheese, richly flavoured with Guinness and mustard it is everything a person could want. For vegans however, one would think cauliflower cheese was... well... impossible! But it's not and what's more it's absolutely delicious. I used cashew cream flavoured with no more than a teaspoon of mustard and a teaspoon of salt and black pepper and was blown away by the creamy, delicate sauce topped with a fine crispy crust.
1) Prepare the cauliflower by removing the leaves and slicing the stem to the base. Slice around the stem to release the florets.
2) Steam or parboil the cauliflower for about 6 minutes, strain and set aside to rest in an ovenproof dish.
3) Spoon the cashew cream into a pan, pour in the water, add the mustard, salt and pepper to taste and reduce on the hob for 5 minutes.
4) Pour the sauce onto the cauliflower and bake for 20 minutes at 220 degrees until a golden crust begins to form and serve!