Cheesey Vegan Cauli-Brocco Bake

We want more

233 kcal  happyfacenobackground happyfacenobackground  VE

Flavours: ¾ cup nutritional yeast flakes, ¼ tsp turmeric, 1 ½ tsp white wine vinegar, S/P

Bulk: Medium-large cauliflower (~500g cut florets), medium-large broccoli (~300g cut florets), 2 tbsp white flour, 20g cashew nuts (ground)

Jazzy: smoked paprika, garlic powder

Lets cook: Preheat the oven to 220oC. Start by cutting the cauliflower and broccoli into chunky florets (I had a range of sizes). Line 2 baking trays with tin-foil and some oil (I used fry light). Put the cauliflower and broccoli on separate trays as they make cook at different speeds. To make the flavours pop, sprinkle some smoked paprika on the cauliflower and some garlic powder on the broccoli (highly recommended!). Then season with some S/P and cook for 30 minutes. The broccoli may only need 20 minutes so keep an eye on it. Coming up to the last 10 minutes make the cheese sauce (follow this link here to the original recipe). Add the yeast flakes, turmeric, white wine vinegar, white flour and a touch of S/P in a small pan. Add ¾ cup warm water and mix until everything has dissolved. Then over a very low heat, stir until the sauce thickens. It shouldn’t be runny, but not too thick. Also blitz the cashew nuts in a blender to form a powder. By now the veg should be roasted. Add the veg to a big bowl and add about 2/3 of the sauce. Mix well then transfer to a baking dish. Drizzle the remaining sauce over the veg and sprinkle on the cashew powder. Finally, grill for around 8-10 minutes till the cashew browns slightly. Then enjoy  cutefacenobackground


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