CAULIFLOWER CHEESE & GNOCCHI BAKE
Vegan comfort food at its finest. This simple, hearty bake is creamy, cheesy (vegan-style) and family-friendly — perfect for midweek dinners or a cozy weekend meal.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 servings
Ingredients
- 1 large cauliflower
- 100 g plant-based butter
- 2 cloves garlic, minced
- 1 heaped tsp English mustard powder
- 85 g plain flour
- 900 ml unsweetened oat or soya milk
- 125 g vegan cheddar, grated
- 500 g fresh gnocchi
- 75 g panko breadcrumbs
- a few sprigs fresh thyme
- sea salt & freshly ground black pepper
- to serve: green side salad
Instructions
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Preheat the oven to 180°C (fan assisted) / 350°F / Gas 4.
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Trim the cauliflower into florets and cut the leaves into thirds. Steam or boil the florets and leaves for 6–8 minutes, until tender. Drain and set aside.
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While the cauliflower cooks, melt the plant-based butter in a large pan over medium heat. Add the minced garlic and mustard powder and cook for about a minute. Stir in the flour and whisk thoroughly to form a smooth paste.
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Gradually whisk in the milk a little at a time until the sauce is smooth. Bring to a gentle simmer and cook, stirring frequently, for 10–15 minutes until the sauce is thick and glossy. Remove from the heat and stir in the grated vegan cheddar. Season to taste with sea salt and freshly ground black pepper.
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Add the steamed cauliflower and fresh gnocchi to the sauce, stirring to coat everything evenly. Transfer the mixture to an ovenproof baking dish, then sprinkle the panko breadcrumbs on top. Scatter a few thyme sprigs over the surface and finish with a crack of black pepper.
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Bake for 20–25 minutes, or until the top is golden and the sauce is bubbling. Serve hot with a fresh green side salad.
If you enjoyed this comforting bake, try another favourite such as a leek and mushroom pie for a similar hearty, plant-based meal.