This version of a traditional cauliflower cheese was sent to me by my brother, whose nickname is Hutch. It’s quick and easy. The oven heats up while you prepare the dish.
I didn’t have any nutritional yeast so looked on Google and came up with miso paste, which I did have, as a substitute. It’s quite salty so I didn’t need any additional salt for the sauce. It went very nicely with the last of the Christmas ham. The recipe is easy to halve.
1 large cauliflower cut into large florets
2 eggs
125ml milk
125ml oil (olive or canola)
200ml plain yoghurt
1 tsp paprika
Freshly ground black pepper
2 Tbs plain flour
1 tsp baking powder
2 Tbs nutritional yeast or white miso paste
Salt if necessary
Almond slivers or flakes
Grated cheese – I used cheddar
Pre-heat oven to 180°C. Cook cauliflower in boiling salted water for 3-4 minutes then drain. Mis remaining ingredients except the cheese and nuts, whisking to remove any lumps from the miso paste.
Add the cauliflower, turn to coat, then tip into a greased baking dish. I decided to divide it between two smaller dishes and keep one to serve the following day. Scrape the rest of the sauce over the top. Sprinkle with almonds and cover with grated cheese. The amount is up to you.
Bake for 15 minutes or until golden brown. Don’t overcook.
Serves 6-8
