Forget cauliflower cheese—this creamy cauliflower bake is where it’s at! The buttery sauce is full of nutritional yeast, miso paste and lemon juice to give it a hearty flavor. Cashews, potato, carrot and oats create a wonderfully thick and creamy texture. It’s heavenly, especially topped with caramelized onions and some almond flakes for a perfect crunch! If you’re gluten-free, make sure to use gluten-free oats in this recipe.
Ingredients
- 1/4 cup (30g) cashews
- 1 head cauliflower, cut into florets
- 1/3 cup roughly chopped white potato
- 1/2 cup roughly chopped carrot
- 1 tbsp white miso paste
- 2 cups plant milk
- 2 tbsp rolled oats
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp sweet paprika
- 3 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 2 tbsp melted virgin coconut oil
- 2 tbsp olive oil
- 2 finely sliced red onions
- 1 tbsp light brown sugar, packed
- 1/4 cup almond flakes
Instructions
- Place your cashews in a small heatproof bowl and cover them with boiling water. Set them aside to soak for 20 minutes, then drain.
- In the meantime, steam your cauliflower, potato and carrot separately over a saucepan filled with steaming water, until softened. Set the cauliflower florets aside.
- Place the potato and carrot in a blender or food processor. Add the white miso paste, plant milk, oats, salt, black pepper, paprika, nutritional yeast, lemon juice, coconut oil, and the drained cashews. Blend on high for 3 to 4 minutes, until you get a smooth sauce.
- Combine the cauliflower and sauce in a bowl. Transfer the mixture to a greased, ovenproof dish, then preheat your oven to 390°F (200°C).
- Heat the olive oil in a large, nonstick skillet over medium heat. Fry the red onions for 3 to 5minutes, until translucent. Add the brown sugar and cook for 8 to 10 minutes, stirring frequently, until the onions caramelize.
- Top the cauliflower bake with the caramelized onions and almond flakes. Place the ovenproof dish into the oven and bake for 8 to 10 minutes, or until the top turns golden. Serve hot alongside roast potatoes and your favorite roast.