Cauliflower & Broccoli Cheeze

This baked cauliflower and broccoli gratin with its properly 'cheezy' sauce is the perfect warming comfort dish - brilliant as a side, or a satisfying main with a fresh green salad. The addition of Cashew Parmysan CRUMS adds a rich umami cheeziness - stirred through the sauce and then finished with a final scattering on top, it brings the umami quality of cheese, without any dairy. This is a proper vegan-friendly take on a genuine comfort-food classic, not a compromise version of one. It's also a good example of what CRUMS nut and seed sprinkles are actually for - adding flavour and texture in one hit.

These superfood sprinkles are worth trying in any bake or gratin that would normally lean on dairy and our other savoury sprinkles are worth a look if this one becomes a regular.

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, not refridgerated)

• 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.