Cauliflower cheese with rosemary breadcrumb topping

Cauliflower cheese with rosemary breadcrumb topping

A classic comfort food zhuzhed with a crispy breadcrumb and rosemary topping!

Creamy, cheesy, crispy and delicious, you can’t beat this cauliflower cheese recipe! Bonus points for how easy it is to make.

Serve it as a main with potato wedges and a salad, or as a side.

Cauliflower cheese with rosemary breadcrumb topping

Prep Time 20 mins
Cook Time 25 mins
Course Main Course
Cuisine American, British, vegan
Servings 3 people

Ingredients
  

  • 2/3 cauliflower head separated into florets
  • 1 tbsp vegan butter
  • 1 tbsp flour
  • 200/300 ml plant milk
  • 50 grams vegan cheese
  • 1 slice bread
  • 1 sprig of rosemary
  • 1/3 white onion
  • 1 tsp olive oil
  • salt and pepper to taste

Instructions
 

  • Preheat oven at 220C.
  • Separate about two thirds of a cauliflower head into florets and wash.
  • Chop a third of a white onion. In a small pan, heat a teaspoon of olive oil. Once hot, add the onion and cook until translucent.
  • While the onion is cooking, toast a slice of bread in the toaster. Add the toasted bread to a blender along with the rosemary leaves from the sprig of rosemary. Blitz the bread and rosemary into breadcrumbs, as big as you'd like. I prefer to leave some crumbs chunky!
  • When the onion is translucent, add it to the breadcrumb mixture and mix by hand in a small bowl – no need to blitz anymore! Add salt and pepper to taste. Set aside.
  • In a small saucepan, melt a tablespoon of butter. Once melted, lower the heat to a fairly low flame (or a 2 or 3 on an electric hob). Add the tablespoon of flour and mix until the flour has absorbed all the butter and you can no longer smell raw flour.
  • Now add the plant milk gradually to the saucepan while mixing continuously. You can add between 200-300 ml of milk depending on your runniness preferences. Aim to have gotten rid of any lumps before adding more milk.
  • Once the roux is ready, add the vegan cheese. Mix and keep on the hob until the cheese has completely melted and the mixture has started to thicken. Once thick, take off the heat. Add salt and pepper to taste.
  • Add the cauliflower florets to the saucepan and coat them with the cheesy sauce. Once coated, transfer to a baking dish, preferably a casserole dish.
  • Top with the breadcrumb mixture. Bake in the preheated oven for around 25 minutes or until the breadcrumbs are golden brown.

Notes

You can also use panko breadcrumbs instead of making your own! If you do, roughly chop the rosemary leaves and mix with the panko breadcrumbs and cooked onion before topping the cauliflower bake.
Keyword cauliflower cheese

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