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
FOR THE SAUCE:
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 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
FOR THE HERB COATING:
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.