Cauliflower “Cheese” Bake

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This cauliflower bake has a completely vegan tangy savoury sauce that compliments the cauliflower perfectly.

Cauliflowers are fresh, cheap and plentiful from November to March, they are rich in vitamin C, folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3), vitamin K, manganese, copper, iron, calcium and potassium.

The use of of nutrition yeast and yeast extract in this recipe helps achieve a cheesy flavour and gives this recipe a huge dose of vitamin B12.

Cauliflower Bake
Cauliflower Bake
  1. Finely chop the onion and garlic.
  2. Saute the the onion and garlic in the olive oil until it starts to brown.
  3. Add the soya milk, mustard powder, smoked paprika, turmeric, lemon juice, yeast extract and nutritional yeast. Stir well. Reserve 1tsp of smoked paprika and 1 tbsp of nutritional yeast for later.
  4. Keep stirring and bring to the boil.
  5. Mix the cornflour with a little water and add to the mix. Stir until the sauce thickens. Turn off the heat.
  6. Preheat an oven to 220C/200C/gas 7.
  7. Divide the cauliflower into small florets and rinse.
  8. Put the florets into a baking dish.
  9. Cover florets with the sauce
  10. Sprinkle the remaining paprika over the mix.
  11. Sprinkle the remaining nutritional yeast over the mix.
  12. Spray the olive oil all over the mix.
  13. Bake uncovered in an oven at 220C/200C/gas 7 for 90 mins.
Recipe Notes

Nutrition Facts
Cauliflower Bake
Amount Per Serving
Calories 269 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 179mg 7%
Potassium 587mg 17%
Total Carbohydrates 27g 9%
Dietary Fiber 10g 40%
Sugars 8g
Protein 21g 42%
Vitamin A 11%
Vitamin C 143%
Calcium 7%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.

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