Cauliflower Cheese Recipe

Plant based, Vegan cauliflower Cheese

Cauliflower Cheese Recipe

Cauliflower cheeze has to be one of the all time comfort food dishes - full of flavour, gooey and perfect for the colder days. We’ve added garlic and Tenderstem broccoli into the sauce mix for extra punchy flavour and veg count!

Serve it as the main event with some crusty bread, crunchy salad or as a side dish to a veg packed Sunday roast! 

Ingredients to serve 4:

2 cloves of garlic

1 tbsp vegan butter

2 tbsp plain flour

3/4 litre of plant based milk

1 handful Tenderstem broccoli or (half a leek or a handful of greens) roughly chopped

1 big handful vegan cheese of your choice or 2 tbsp nutritional yeast

1 - 2 heaped tsp of mustard of your choice, we love wholegrain or dijon

400g of Caulishoots (left whole) or 1 small cauliflower (outer leaves removed and broken into pieces)

2 slices of crusty or slighty stale bread of your choice - we love using Vegbred for extra flavour!

2 sprigs of fresh thyme, rosemary or sage, stalks removed or if using dried 1 x tbsp of mixed/ woody herbs. 

1 handful of flaked almonds or chopped nuts

olive oil

Freshly ground pepper

Sea salt



1. Preheat the oven to 180°C/350°F/gas 4.

2. Peel and grate the garlic. Put the tablespoon of butter and the garlic in a saucepan and place over a medium heat. Allow the butter to melt and the garlic to gently sizzle for a minute.

3. Add the flour and stir it into the butter for a minute to make a paste. Little by little, add the plant based milk, whisking thoroughly after every splash until you’ve used up all the milk and you have a lovely smooth sauce.

4. Add the broccoli or leeks and simmer for around 10-15 minutes stirring regularly so that the sauce doesn’t stick to the bottom of the pan. 

5. Once the broccoli is cooked through and starts to break down, then mash it into the sauce or blitz with a hand blender. Add an extra splash of milk if you like the sauce a little looser.

6. Stir in the mustard of your choice followed by the vegan cheese or nutritional yeast and season to your taste with sea salt and freshly ground black pepper. Mix everything together really well until all the additional ingredients have blended well into the sauce.

7. Arrange the cauliflower pieces into a baking dish so they’re nice and snug then pour over the cheezy sauce. Set aside. 

8. * Blitz the bread, herbs and a tablespoon of olive oil in a food processor then scatter them over the prepped cauli cheese then sprinkle over the flaked almonds.

9. Bake for 45 to 1 hour, or until golden, bubbling and cooked through!

Serve & enjoy!


* If you haven't got a food processor, you can use your hands to crumble the bread intoi rusric bread crumbs or use a simple cheeze grater. Then mix in your herbs and oilve oil to make your cauli cheeze topping!