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)


  • 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


  1. 01

    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

    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

    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

    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.

    You can freeze the sauce at this point for up to 3 months

  5. 05

    Preheat your oven to 200C, use a piece of kitchen paper to lightly grease a medium casserole dish with avocado oil.

  6. 06

    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

    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

    Serve straight away, any leftovers will keep in the fridge for 4 days.

About Me

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

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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.

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