Cauliflower Cheese with Kale, Leeks & Hazelnuts
This vegan cauliflower cheese is so creamy, you wouldn’t know it’s dairy free. The cauliflower pairs perfectly with kale and leeks, and is topped with crunchy toasted hazelnuts.
50 minutesDifficulty:MediumIngredients
- 1cauliflower
- 60 g / 3 cupschopped kale
- 1leek
- 60 gvegan butter
- 50 g(plain) flour
- 600 mlplant milk (unsweetened almond milk)
- 100 gvegan cheddar cheese
- 0.5 tspmustard powder
- 0.5 tsppaprika
- Salt and Pepper
- 50 ghazelnuts
Steps
STEP 1
Place the butter in a jug. Cover and place in the Steam Combo Microwave Oven on high for 1 minute.
STEP 2
Take out and add the flour, whisking until it is thick.
STEP 3
Place the milk and cheese in a large jug/bowl. Cover and place in the Microwave Oven on high for 6 minutes.
STEP 4
Slowly pour the milk and cheese mixture into the butter and flour, and whisk. Add the nutritional yeast, mustard powder, smoked paprika, salt, and pepper. Mix and set aside.
STEP 5
Cut the cauliflower into bite-sized florets. Place on the Grill Tray and place on the top shelf of the oven. Press the steam button and set the timer for 6 minutes.
STEP 6
Wash the kale and place on the tray with the cauliflower once it has beeped. Steam again for 3 minutes.
STEP 7
Preheat the Microwave Oven to 200°C. Place the cauliflower, kale, and leek into a dish large enough for it to all lay flat. Pour on the cheese sauce and place in the Microwave Oven for 35 minutes.
STEP 8
The sauce should be bubbling and starting to brown on the pieces of cauliflower. Remove from the Microwave Oven.
STEP 9
Roughly chop the hazelnuts and place on the Grill Tray in the oven for 5 minutes. Sprinkle on top of the cauliflower cheese and serve.
Enjoy
Sandhya Hariharan
Sandhya Hariharan is a London-based food photographer, recipe developer, art director and Stirring Mummy committed to sharing authentic and easy recipes.
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