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Vegan Cauliflower Cheese with Kale, Leeks & Toasted Hazelnuts

Ingredients

Directions

This recipe is by Tamsin Musgrave.

This vegan cauliflower cheese is so creamy you wouldn’t know it’s dairy free. The cauliflower pairs perfectly with kale and leeks and is topped with crunchy toasted hazelnuts.

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Steps

1

Place the butter in a jug, cover and place in the microwave on high for 1 minute.

2

Take out and add the flour, whisking until it is thick.

3

Place the milk and cheese in a large jug/bowl, cover and place in the microwave on high for 6 minutes.

4

Slowly pour the milk and cheese mixture into the butter and flour and whisk. Add the nutritional yeast, mustard powder, smoked paprika salt and pepper and mix. Set aside.

5

Cut the cauliflower into bite sized florets. Place on the Square Panacrunch Pan and place on the top shelf of the oven. Press the steam button and set the timer for 6 minutes.

6

Wash the kale and place on the tray with the cauliflower once it has beeped. Steam again for 3 minutes.

7

Pre heat the oven to 200C. Place the cauliflower, kale and leek into a dish large enough for it to all lay flat. Pour over the cheese sauce and place in the oven for 35 minutes.

8

The sauce should be bubbling and starting to brown on the pieces of cauliflower. Take out the oven.

9

Roughly chop the hazelnuts and place on the Square Panacrunch Pan in the oven for 5 minutes. Sprinkle on top of the cauliflower cheese and serve.

Enjoy

Vegan Cauliflower Cheese with Kale, Leeks & Toasted Hazelnuts

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Ingredients

Adjust Servings:
1 Cauliflower
60g Chopped Kale
1 Leek
60g Vegan Butter
50g Plain Flour
600ml Plant Milk This recipe used unsweetened almond milk
100g Vegan Cheddar Cheese
1/2 tsp Mustard Powder
1/2 tsp Paprika
Salt and Pepper
50g Hazelnuts

Tamsin Musgrave

Tamsin Musgrave

I’m Tamsin, a recipe developer, blogger and food photographer. I live in a little quaint village in English countryside. I was born vegetarian and since I was a teenager I have had a passion for cooking wholesome and tasty meals for my family. I made the transition to vegan in early 2017 and created my blog - Cupful of Kale to share my recipes.

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