This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.
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This is a vegan take on cauliflower cheese, using cashew sauce instead of cheese. It's surprisingly easy to make - find the cashew cheese recipe here. The addition of wild garlic and fresh onion cuts through, a little greenery lifts the dish.
Pre heat oven 200c.
Cut the cauliflower into florets, slice the red onion and place on separate lined baking sheets, dividing the oil between the two, sprinkle with a pinch of salt. Roast for about 15-20 minutes until the cauliflower is browned and soft, the onion will cook a little quicker so check that after 10 minutes.
When they’re both ready, add to mixing bowl with the rest of your ingredients. Mix to combine, taste for seasoning and serve immediately.
This dish would work really nicely served alongside Vegan Mac n Cheese, which also uses cashew cheese. To make the most of the sauce you could play around and mix it up - combine the two into one big old dish or serve alongside each other.
1 small head of cauliflower
100g butterbeans, cooked
1 tablespoon coconut oil, melted or oil of choice
1 small red onion
2- 3 big tablespoons cashew cheese sauce
a few wild garlic leaves
a handful rocket or mixed leaves
drizzle olive oil or chili oil