Low Fat Cauliflower Cheese Made From White Beans
A main course in itself, due to the high protein and carb-rich white beans.
Equipment
- High speed blender
- Large baking pan
- Chopping knife
- Chopping board
Ingredients
- 1 large or two small heads cauliflower
- 1.5 cups creamy plant milk Make sure it is 'no added sugar' plant milk as you do not want sweetness in this dish. Oat or soy milk work well.
- ¾ cup nutritional yeast
- ¼ cup water
- 1 can white beans, loosely drained Loosely drained mean most of the brining liquid poured out but not washing the beans through.
- 2 cloves garlic
- ½ tsp turmeric powder
- ½ tsp dried thyme
- ¼ tsp English mustard Optional, but helps give a 'cheesy' flavour.
- Salt and pepper To taste
- Chopped, fresh parsley for garnish Optional
Instructions
- Set your oven to a high heat of around 200 C (390F).
- Chop your cauliflower into large florets and get them on to steam, or lightly simmer. Steaming is best as it prevent excess water saturating your florets.
- Meanwhile, in a high-speed blender, whizz up the rest of your ingredients until super creamy and smooth. Do not worry about your sauce appearing too thin at this point as it will thicken right up in the oven.
- Once your cauliflower is al dente (as in just over half cooked) you can take it off the heat. The reason you do not want to over-cook your cauliflower at this point is because you are also going to be baking it in the oven, which will do the rest of the cooking for you. Starting out with overcooked cauliflower before baking may result in your finished dish being too mushy (which of course can also be a matter of taste). Lay your simi-cooked cauliflower in a large baking dish (you may need two dishes) in one single layer. Try to get the floret side facing upwards, or at least on its side, because you want your cheese sauce to penetrate your florets as much as possible.
- Bake in the top half of your your oven for around 20-25 minutes, or until golden and slightly charred, for flavour. Baste half way through with the sauce in the pan to help get the sauce into the cauliflower as much as possible.
- Serve with a fresh parsley garnish, roast potatoes and possibly some green veggies for a complete, protein-rich meal.