Herbs-crusted Cauliflower And leek ‘Cheese

This is creamy and cheesy, thanks to the soya cream, miso and nutritional yeast.And the herby breadcrumbs on top add a lovely crunch. I’m sure this recipe should be more nutty by choosing to use the coconut milk and cashew nuts..people with nuts allergies I would say stick with the chickpeas and soy single cream, only if have nut allergies.


1 cauliflower, cut into florets

1 leek, sliced into 2cm (1/4in) rounds


400ml (14fl oz) soy single cream or coconut milk (optional)

5 tbsp nutritional yeast

80g (3oz) chickpeas or raw cashew nuts, soaked in water (optional)

1 shallot

1 tbsp white miso paste

6 tbsp dairy-free milk

Juice of ½ lemon

Pinch of sea salt and pepper

1 garlic clove

1 bay leaf

2 sprigs of fresh thyme


100g (3 ½ oz) breadcrumbs

A handful of fresh parsley

2 sprigs of fresh rosemary

A handful of fresh sage leaves

4 sprigs of fresh thyme

3 tbsp linseed oil


1.First Preheat the oven to 170°C/Gas mark 3 and heat a large saucepan of water until boiling, add the cauliflower florets and leek slices and blanch for 3 minuets.

2.Meanwhile, put all sauce ingredients, except the bay leaf and thyme,into a blender and blitz until smooth

3.Lift out the cauliflower and leek with a slotted spoon into a bowl and set aside.Discard the water, place the pan back on a low heat and pour in the blended sauce. Add the bay leaf and thyme.

4.Clean out the blender and quickly blitz together the herbs coating ingredients until you have a fine crumbs.

5.Add the cauliflower and leek to the hot sauce, stir to combine everything then tip the mixture into a 15x23cm (6x9in) ovenproof baking dish. Sprinkle over the herby breadcrumbs. Bake on the bottom shelf for 20 minutes, or until the topping is golden brown. Keep an eye on it-you don’t want it to burn. Serve straight away hot.