Thu, 12 December 2019
Ingredients
1 large head of Cauliflower - approx 800g
Crust
100g breadcrumbs
2 cloves garlic, crushed
1 tbsp chopped fresh chives
1 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh basil
A drizzle of truffle oil
Cheese Sauce
300g roasted peeled butternut squash.
20g roasted garlic
120g soaked cashew nuts
35g nutritional yeast
1 Tablespoon of miso paste
1 1/2 cups or 350ml unsweetened soy milk
1 olive oil
1 tablespoon of apple cider vinegar
Salt and pepper
Wrap the garlic in tinfoil and drizzle about 2 teaspoons of oil over it before sealing the top of the tinfoil.
Bake it in a hot 170°C oven for 40-50 minutes alongside the squash.
Method
To make the cheese sauce combine all ingredients in a blender until silky smooth. Season to taste.
You can make this in advance and store refrigerated for up to 3 days.
Make the crust by combining the breadcrumbs, garlic, lemon zest and herbs, and season well.
Pour in the oil and mix with a large fork or your fingers, until combined.
Break your cauliflower into small florets and steam for 8-10 minutes before transferring to a
casserole dish.
Stir 4 tablespoons of the cauliflower water into the cheese sauce and pour it over the cauliflower. Stir to ensure all is well combined top with the herb crust.
Bake for 8 minutes at 190°C and grill for 2 minutes to add a crust - ensuring it doesn’t dry out.
Add a final drizzle of oil before serving.
