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Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

Cauliflower 'Cheese'.... fat free!

This is the recipe that has got me most excited in recent weeks!!

…And this is why!

...it’s quick to whip up, it uses two basic cheap ingredients, it freezes well, it’s so versatile as a sauce in so many recipes or even as a stand alone dip!

This would make a perfect ‘lightened up’ pasta bake or really anything that would use a regular cheese sauce. I made cauliflower cheese because to me that’s classic comfort food and it’s what I craved. You could add other vegetables or substitute the beans for the peas. I had some beans needing using up so I added them for extra protein and texture.

I can’t take full credit for the 'cheese' sauce as it has appeared in various guises around the Internet, and I tweaked this spices and removed the oil to make it my own.

I want to point out, that you could add some fat (see this recipe which was my main inspiration) and but I wanted to see what the texture was like without. Also, I prefer adding the fat component of a meal by way of ingredients such as nuts and avocados as opposed to adding unnecessary oils into sauces etc. That is simply my preference. 

Recipe: Cauliflower cheese

Serves 2

Ingredients- Sauce:

  • 2 small fist sized white potatoes- chopped on to smallish pieces (approx 350g)
  • 1 heaped cup chopped carrot (approx 150g)
  • 1/2 cup water
  • 1 tsp salt
  • juice of half a lemon
  • 1/2 cup nutritional yeast*
  • 2 garlic cloves 
  • 1 tsp wholegrain mustard

Other ingredients: 

  • 1 head of cauliflower
  • 1 courgette
  • 1 can white beans (or beans of choice or peas)

Method:

Boil the chopped carrots and the potato for 15 to 20 minutes until soft. (I used a food processor for the carrots and potatoes and then only cooked them for five minutes or so).

Meanwhile mix the rest of the sauce ingredients together in a small bowl. 

Chop the cauliflower and courgette into smallish pieces and lay evenly in a medium sized glass oven dish.

Once the carrot and potato have cooked, transfer to a blender/food processor and add the remaining ingredients. I found the veg retained some cooking water, so add only a little extra water to start with as you do not want the sauce to be too runny, add extra if needed. 

Pour the sauce into the oven dish to fully coat the veggies. Bake at 180C for about 20 minutes until the top is golden and the veg cooked through.. Serve immediately with a side salad if desired.

*Do not skip or substitute the nutritional yeast, this is what gives the sauce it's cheesy flavour. I use this brand and it can be found in most whole food stores in the UK and online. It's a good store cupboard ingredient to have on hand for dairy free cooking!

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