Roasted Cauliflower:
2 pounds Cauliflower Florets
2 Tbsp Olive Oil
½ tsp Sea Salt
½ tsp Ground Black Pepper

Vegan Cheese Sauce:
6 Tbsp Vegan Butter
6 Tbsp All Purpose Flour
3 cups Oat Milk
⅓ cup Nutritional Yeast
2 tsp Dijon Mustard
1 tsp Onion Powder
1 tsp Garlic Powder
¾ tsp Sea Salt


  • Preheat the oven to 430°F (220°C).
  • Add cauliflower florets to a mixing bowl along with olive oil, sea salt and black pepper and toss the cauliflower florets so that they are lightly coated in the oil and spices.
  • Transfer to a roasting pan or a parchment lined tray and bake in the oven at 430°F for 20 minutes. Remove the cauliflower from the oven and then turn the oven down to 400°F.
  • While the cauliflower is roasting prepare your cheese sauce. Add vegan butter to a saucepan on medium to high heat and when melted add in all purpose flour. Fry the flour in the vegan butter briefly.
  • Add the oat milk all at once and whisk it in. Bring to the boil stirring and whisking constantly. When it boils keep stirring for a few minutes until it has thickened noticeably.
  • Remove from the heat, add nutritional yeast, dijon mustard, onion powder, garlic powder and salt and whisk in.
  • Place the roasted cauliflower into a mixing bowl, pour over the cheese sauce and toss the cauliflower gently in the sauce.
  • Prepare your breadcrumbs by adding them to a bowl with melted vegan butter and toss the breadcrumbs with the butter so that they’re lightly coated.
  • Transfer the roasted cauliflower and sauce to a 9×13 baking dish and smooth down.
  • Spread the breadcrumbs evenly over the top.
  • Bake in the oven (uncovered) at 400°F for 25-30 minutes until browned on top.
  • Serve topped with some fresh chopped parsley and ground black pepper.

Loving it vegan

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