With thanks to our friends over at Too Good to Gofor this recipe. An app that lets you rescue delicious, unsold food to save it from going to waste. Check out your local today. 📱
At UpCircle we always why question why should all the good stuff go to waste? Not just skincare, but food too!
As autumn draws in, a Sunday roast is back on the table. When it comes to this classic cauliflower staple, there’s no reason that any part of the vegetable should be left out of the fun. Chop up the leaves and stalk - along with the florets - to create a delicious, zero-waste cauliflower cheese to be enjoy alongside a roast, or simply dug into with a fork.🍴
What you need
For the cauliflower cheese 🧀
1 medium cauliflower, leaves included
1 onion, finely diced
85g cashews, soaked overnight in cold water, or for 15 minutes in boiling water
240ml plant-based milk (for example, almond or oat milk)
4 tbsp nutritional yeast
1 tbsp olive oil
1 tbsp dijon mustard
Salt and pepper
For the crunchy topping 🥖
A handful of breadcrumbs
1 tsp olive oil
2 tsp mixed Italian herbs or crumbled OXO veggie stock cube
What to do ✍
1. Preheat the oven to 200C.
2. Cut the cauliflower into chunky florets, dice the stalk, and slice the leaves into thick strips. Steam together for five minutes, until slightly softened. Meanwhile, saute the onion for 5 minutes until softened and beginning to brown.
3. Drain cashews, and blend them with milk, olive oil, mustard and nutritional yeast until smooth. Add salt and pepper to taste.
4. Combine onions and cauliflower in a baking dish, then pour over cashew sauce and stir to ensure all veggies are coated in cheese.
5. Mix breadcrumb ingredients, then sprinkle evenly over the top.
6. Bake for 20 minutes, until crunchy and golden.
Don't fancy putting the cauliflower leaves in? 👀
Here's some other ways to use them:
- Tossed in olive oil, salt and pepper, then roasted at 200C for 20-30 minutes.
- Roughly sliced into thick strips, then tossed into a stirfry for the final 4-5 minutes of cooking.
- Finely sliced, then sizzed in a frying pan with oil and garlic for 4-5 minutes.
- Finely chopped, then mixed into a salad raw.