Cauliflower rig ‘n cheese

Ingredients

For the cashew cheese sauce

• 300 g raw cashews
• 2 tbsp olive oil
• 2 medium onions, chopped
• 2 stalks celery, trimmed, chopped
• 70 g nutritional yeast flakes
• 2 tsp wholegrain mustard
• 375 ml oat milk or cashew nut milk (see tip)

For the cauliflower

• 1 small cauliflower (1 kg), cut into small florets
• 2 tbsp olive oil
• 1 tsp garam masala
• 1 fresh small red chilli, seeded, chopped finely, optional
• 350 g rigatoni pasta
• 10 g fresh flat-leaf parsley (torn into pieces)

Instructions

The cashew cheese sauce

1. Place the cashews in a medium bowl, cover with filtered water. Stand, covered, for 4 hours or overnight.
2. Drain cashews, rinse under cold water; drain well.
3. Heat the oil in a medium frying pan over medium heat; cook the onions and celery, stirring for 8 minutes or until soft.
4. Add to a blender with the cashews and remaining ingredients, then blend until smooth. Season to taste.

The cauliflower

1. Preheat your broiler / oven. Place cauliflower, oil, garam masala and chilli in a medium bowl; toss to combine. Season to taste.
2. Spread the cauliflower on an oven tray; place under the broiler for 15 minutes or until soft and golden, stirring occasionally.
3. Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.
4. Combine the cauliflower, pasta, half the parsley and half the cashew cheese sauce in a large bowl. Spoon into an ovenproof dish and cover with the remaining sauce. Grill for 4 minutes or until golden. Serve topped with remaining parsley.

TIPS

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