Creamy Vegan Cauliflower Bake
This recipe is basically roasted cauliflower, smothered in a creamy, plant based sauce. It’s the perfect side dish, or eaten on its own – that’s how delicious it is.
We’re obsessed with the entire Pimp My Salad range so for this creamy vegan cauliflower bake, we’ve topped it with the hemp parmesan, which really brings the flavour home.
If you’re vegan or dairy-free for whatever reason, you don’t ever have to miss out on the favourite dishes. Traditionally, cauliflower bake is laced with cream, cheese and butter but it’s very easy to take this traditional recipe and turn it plant based – it’s what we do best here at Ulu Hye HQ.
Enjoy the lightness of this dish and explosive flavour, who knew cauliflower could taste so good? We did!
- 1 full cauliflower head - chopped into florets
- 1 C raw cashews soaked for at least 1 hour
- 1 C almond milk (made using our Almond Mylk Base) + a little extra if needed
- Juice of 1 lemon
- 1/2 C nutritional yeast
- 1 tsp tamari
- 1 tsp dijon mustard
- salt and pepper to taste
- 1/2 onion chopped
- 1 garlic clove
- 8-10 cherry tomatoes
- 1/4 C chopped fresh parsley
- 3/4 C vegan cheese
- 1/2 tsp paprika
- 1/2 C hemp parmesan by Pimp My Salad