Truffled Cauli Cheese & Leeks
Directions
- 1Preheat oven to 200c (fan).
- 2Cut the cauliflower into small bite-size florettes.
- 3Preheat a pan on medium to high heat. Add a drizzle of olive oil and when hot add the cauliflower and cook for 2-3 minutes on each side until evenly charred.
- 4Remove cauliflower from the pan and add the chopped leeks, cook until softened and push to the side of the pan.
- 5For the cheese sauce, melt butter in the same pan, when melted add the flour and whisk together.
- 6Drizzle in the milk slowly, whisking as you go to remove lumps.
- 7Once the mix is glossy, add in the remaining cheese sauce ingredients and stir until the cheese is melted before adding the truffle oil, stir to combine.
- 8For the crumb, crush the crisps until they form a fine crumb and stir them together with the fresh herbs.
- 9Add the cauliflower to a baking dish and pour the sauce over the top. Top with the crisp crumb and bake for 25-30 minutes or until the top is golden and bubbly. If it catches earlier then cover in foil and continue baking until the cauli is soft.
Ingredients
- 1 small leek
- 0.5 medium cauliflower
- 1.5 tbsp non dairy butter
- 1.5 tbsp flour
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 75 g vegan cheddar cheese
- 300 ml non-dairy milk
- 0.5 lemon
- 1 tsp dijon mustard
- 1 tsp miso paste
- 3 tbsp nutritional yeast
- 1 tsp truffle oil
- 30 g truffle crisps
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
Equipment
panbaking dishwhisk
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