Vegan, gluten-free cauliflower cheese
by wildlyfree
Ingredients
Roux
Base
1 onions, slices
3 cloves garlic, chopped
1 chilli, chopped
5 leaves fresh basil
Flour
1/2 cup of rice flour
Fat
2 tablespoons vegan sunflower spread (approx)
1/2 cup olive oil (approx)
1/2 cup rice milk (approx)
1/2 cup soya milk (approx) - you could easily substitute this with more of the other fats
Lots of yeast flakes - to taste
Tiny bit of rock salt - to taste
Cauliflower, head of, in florets
Plus… optional extras
Lemon juice (1/2 lemon)
Chilli powder - to taste
Instructions
1/
- Fry Base ingredients in a saucepan, until soft and yummy
2/
- Add a bit of Fat, add a bit of Flour. Mix continuously on a low, constant heat. Try not to splash mixture on the sides of the pan. Keep adding and mixing. Don’t leave it! (If yoy need to, take it off the heat).
- Vary amounts of Fat and Flour if necessary to make it a thick but pourable consistency
- Do the adding, mixing thing until it doesn’t smell or taste of raw flour. (Smell or taste some raw flour if you’re not sure).
- Taste it and make sure it’s yummy - if not, add more of whatever you think will help :)
When it’s done, take it off the heat. Switch the oven on - high heat.
3/
- Wash cauliflower (put some salt in the water to encourage any insects to leave)
- Boil for about five minutes (if you’re using an aluminium pan, add some lemon juice to the water to stop the cauliflower discolouring). When you put a fork in it, it should be a bit firm still. Eat some if you like!
4/
- Drain cauliflower (reserving the water that’s full of nutrition) and put it in a roasting dish
- Cover with the roux
- Mix it together somewhat
- Sprinkle with chilli powder, if desired
- Put it on the top shelf of the oven for about 10 mins (until a little bit brown).
5/
NOM!
