Supercharged Cauliflower (No) Cheese

  • Serves 6
  • Prep in 2 hours
  • Cook in 20 minutes

I love cauliflower & need no excuse to have it as the main player in pretty much any meal.

Case in point being these GLORIOUS crispy cauliflower steaks.

For those less cruciferously inclined however I know cauliflower cheese can be a winning way to sneak this beauty into meals without backlash but the original imagining is a bit….well it’s not exactly winning any nutritional awards now is it.

So I made my own. And I made it green. And it is delicious.

You can also of course use actual cheese if you so desire.

 

Key Facts

  • Family Friendly
  • Prep Ahead
  • Freezer Friendly (The Sauce)

Ingredients

  • 1 cup raw cashews

  • 250g asparagus spears OR 1 bunch parsley

  • 3 large broccoli florets

  • 2 large garlic cloves

  • Juice of 1/2 lemon

  • 4 heaped tablespoons nutritional yeast or grated Parmesan

  • Pinch each salt & pepper

  • Avocado oil

  • 1 medium cauliflower

Preperation

  1. 01
    1. Add your cashews to a bowl or jug, pour over 4 cups of boiling water & leave to soak for at least 1 hour covered with a lid (if leaving for longer than 4 hours then use cold water, they can then be left to soak for 8-12 hours).
  2. 02
    1. When you are ready to make your sauce trim the tough bottom ½ cm of stalk from your asparagus & discard these, then separate the delicate tips (top ~6cm) from the remaining stalks. If using broccoli roughly chop the florets.
  3. 03
    1. Pop a pan of water onto boil & once bubbling drop in the asparagus stalks/broccoli, cook for 2 minutes then drain & run under cold water to stop them cooking further.
  4. 04
    1. Drain & rinse your cashews, add them to a high speed blender with the quickly blanch veg, garlic, nutritional yeast/parmesan, parsley if using, salt, pepper & lemon juice. Blend until silky & smooth, test the seasoning & adjust if necessary.
    2. You can freeze the sauce at this point for up to 3 months
  5. 05
    1. Preheat your oven to 200C, use a piece of kitchen paper to lightly grease a medium casserole dish with avocado oil.
  6. 06
    1. Chop your cauliflower into equal chunks of about 4-5cm. Drop into a pan of boiling water & quickly blanch for 3 minutes. Drain & leave to steam for at least 10-15 minutes to avoid the sauce being watered down.
  7. 07
    1. Tip back into the pan & stir through your sauce, decant it all into your casserole dish & bake in the upper part of the oven for 15-18 minutes until bubbling & crisp on the top.
  8. 08
    1. Serve straight away, any leftovers will keep in the fridge for 4 days.

Comments

No comments!

Leave Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Learn more

Food is not simply fuel, it is a fabulous thing to be enjoyed, shared & delighted in.

Our dietary choices also have significant impacts on our health & thus we can tailor how we eatto support a return to wellness if we find ourselves falling ill, &/or to ensure we stay there long term.

Whether it be for a specific concern, sporting event, preparing for or recovering from surgery, pre/post natal, or simply learning how to nourish yourself as best you can to prevent illness in future, Phoebe will offer personalised guidance to help you achieve your individual goals.

Learn more