And so the Vegan MoFo has begun, and here is my first offering… Made yesterday as part of a roast dinner requested by my boy, this is cauliflower baked in a tangy, tasty mustard sauce. Just like cauliflower cheese, sans the cheese…
For 3-6 portions, depending on greed and other bits with it you need
1 cauliflower, de-leaved but left whole
2oz vegan margarine
2oz plain flour
1 pint soya milk
salt and pepper
1 tsp french (Dijon) mustard
1 tsp english mustard
Place the whole head of cauliflower in a pan and add 1-2 cms of boiling water froma kettle. Cover with a lid and leave to cook for 10 mins. You want the tougher base cooked in the water, with the florets steamed. Once cooked, drain and leave to cool.
For the sauce, place the marge and flour in a pan and melt to form the roux. Once it’s mixed together, gently heat and allow to cook out for 2-3 mins. Add the soya milk in stages, mixing well between each addition to minimise lumps forming. I find a whisk the easiest to use but not in a non-stick pan! Once all the milk is mixed in, allow the sauce to cook thoroughly and thicken. Season with salt and pepper and add the mustards and mix well.
Place the cauliflower in an oven proof dish and pour over the sauce. Bake in a hot oven for 15 mins until bubbling and delicious. Serve as you wish, we had it with roasted spuds and parsnips and steamed cabbage. Delicious on a murky, yukky autumnal day.