Broccoli and Cauliflower Cheese

Cauliflower cheese is one of those delicious comfort foods. The broccoli here adds a little colour and a different texture too.

Serves 4

1 head of broccoli, cut into florets (approx. 400g)
1⁄2 head of cauliflower, cut into florets (approx. 300g)
2 garlic cloves, crushed 1 tablespoon olive oil
1 teaspoon onion powder

2 tablespoons olive oil
4 garlic cloves, crushed
3 tablespoons cornflour 450ml unsweetened plain almond milk
3 heaped tablespoons nutritional yeast
1 tablespoon lemon juice
1 heaped teaspoon prepared English mustard or mustard powder
1⁄4 teaspoon fine sea salt
1⁄4 teaspoon ground black pepper

1 Preheat the oven to 180°C.
2 Blanch the broccoli and cauliflower in boiling salted water for 2 minutes before straining in a colander. Put them in the baking dish that you will cook them in. Add the garlic, oil and onion powder and mix well together to combine.
3 To make the sauce, heat the oil in a saucepan
set over a medium heat. Add the garlic and fry for
1 minute, then add the cornflour. Pour in a little almond milk and whisk to form a paste, then slowly pour in the rest of the milk, whisking until you have a creamy sauce.
4 Use a hand-held blender to purée it or transfer
to a blender to make sure it’s silky smooth. Add the nutritional yeast, lemon juice, mustard or mustard powder, salt and pepper. Pour the sauce over the broccoli and cauliflower.
5 Bake in the oven for 25–30 minutes, until the vegetables are soft and the sauce is bubbling. For a slightly smoky, charred taste, put it under the grill for 2–3 minutes at the very end.

TIP: You can add some vegan cheese if you have a brand you like. Put a layer of it on top at the last minute before grilling.

This and over 100 of my vegan recipes are in my first cookbook Vegan-ish which you can order >HERE< 

Lots of love,