Cauliflower rig ‘n’ cheese



1 small cauliflower (1kg), cut  into small florets

2 tablespoons olive oil

1 teaspoon garam masala

1 fresh small red chilli, seeded chopped finely, optional

350g (11 ounces) rigatoni pasta

1/2 cup torn a fresh flat-leaf parsley

Cashew Cheese Sauce

2 cups (300g) raw cashews

2 tablespoon of olive oil

2 medium onions (300g), chopped

2 stalks celery (300g), trimmed, chopped

2/3 cup (70g) nutritional yeast flakes

2 teaspoon of wholegrain mustard

1 1/2 cups (375ml) oat milk or cashew nut milk


1. Make cashew cheese sauce.

Place cashews in a medium bowl; cover with filtered water. Stand. Covered. for 4 hours or overnight. Drain cashews, rinse under cold water; drain well. Heat oil in a medium frying pan over medium heat: cook onions and celery, stirring for 8 minutes or until soft. Add to a high powered blender with cashew and remaining ingredients; blend until smooth. Season to taste.

2. Preheat grill (broiler). Place cauliflower, oil, garam masala and chilli in a medium bowl; toss to combine. Season. Spread cauliflower on an oven tray; place under the grill until golden, and soft for 15 minutes stirring occasionally.

3. Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.

4. Combine cauliflower, pasta, half the parsley and half the cashew cheese sauce in a large bowl. Spoon into an 18cm x 23cm (7 1/2 inch x 9 1/4 inch) ovenproof dish. Spoon over the remaining sauce. Grill for 4 minutes or until golden. Serve pasta topped with remaining parsley.