SERVES 2
You can vary this recipe by using broccoli instead.
1⁄2 large cauliflower, cut into florets
1 vegetable stock cube 25g cashew nuts, finely ground
25g sunflower seeds, finely ground
90ml water
1 tbsp cornflour 150ml milk (you can also use soya or unsweetened nut milk) A generous pinch of grated nutmeg 25g parmesan (or vegan alternative), optional
Preheat the oven to 200C (unless you are using the grill). Steam the cauliflower for about 15 mins or until only just tender.
Crumble the stock cube in a pan and combine with the ground cashews and sunflower seeds, water, cornflour and a good grind of black pepper.
Bring to the boil (don’t be worried if it starts to clump together). Simmer gently and gradually add the milk. Stir to make a thick white sauce.
Put the cauliflower in a shallow oven-proof dish. Pour the sauce over the top, sprinkle with nutmeg and top with the parmesan shavings.
Bake for 20 mins until the cheese is melted or grill for 5 mins until the cheese starts to bubble.