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How to make Ulu Hye's

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



Boil the cauliflower florets until soft but not mushy. Should take around 10 minutes. Drain and transfer into a rectangular baking dish

Fry off the onion and garlic in a little bit of olive oil until fragrant and translucent

Place onion, garlic, cashews, milk, lemon, nutritional yeast, tamari and mustard into your food processor and blend on high until you have a smooth, silky texture without any lumps. If don't want your sauce to be too thick (more like a béchamel texture), so add a little more milk to get your desired consistency

Transfer sauce into a medium saucepan. On a low to medium heat, stir continuously. Add salt and pepper to taste and any additional milk if needed. If you have made your sauce a little too runny, you can add 1 tbsp or more of flour to thicken up

Take off heat. Spread out the cherry tomatoes in with the cauliflower and pour the sauce over everything. Add vegan cheese and parsley and stir everything through

Bake for 15 minutes uncovered. After 15 minutes, open up the oven and sprinkle the hemp parmesan over and bake for a further 5 minutes

Allow to cool for 5 and dish up!

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