Cauliflower & Broccoli Cheeze

Vegan, gluten free. Proper comfort food - cauliflower and broccoli baked in a rich cheeze sauce, topped with Cashew Parmysan CRUMS.

Serves 4-6 · Pairs with Cashew Parmysan CRUMS

Ingredients

• 1 head cauliflower, washed & cut into medium florets

• 1 head broccoli, washed & cut into medium florets

• Extra virgin olive oil

• Freshly ground black pepper

• Cashew Parmysan CRUMS

• For the Cheeze sauce:

• 1 pack silken tofu (you'll find in the world food shelves - tetra packed)

• 1/2 cup / 15g nutritional yeast

• 1 ½ tsp onion powder

• ½ tsp garlic powder

• ¼ tsp smoked paprika

• 1 tsp mustard

• ¾ tbsp white wine or apple cider vinegar

• 1/2 tsp sea salt

• ½ cup (120ml) oat milk

Method

1. Pre-heat oven to 180deg. Steam cauliflower and broccoli until just tender and strain.

2. While veg is cooking, make your cheeze sauce. Blitz all the ingredients in a hand blender for around 30 seconds, until silky smooth.

3. Place cooked cauliflower and broccoli in an oven proof dish and pour over the sauce. Make sure you work the sauce in between the veg a bit, so it's not just sitting on the top.

4. Top with a layer of Cashew Parmysan CRUMS, a drizzle of olive oil and season with freshly ground pepper. Bake in the oven for around 25 minutes, until piping hot throughout and golden brown on top.