Cauliflower cheesbake is a comfort food. Is it? Well it is hearty, delicious, but not really heavy, so I believe suits well for this almost completely autumn weather. Before we start digging in pumpkin pancakes let’s enjoy a roast with a hint of summer.
I eat cauliflower in summertime mostly, because in winter they look kinda way too yellow, so I don’t buy it (my personal preference). Anyways, some people make a cauliflower head roast for Christmas, but that is not my cup of tea, for now, so I rather stay with light and summery recipes using cauliflower.
Now, when mornings in Devon is cold and I am still cycling to work like superhero, I want some warmth, even if it is only for dinner. What could be better than delicious cheesy roast? Oh how bad and naughty it sounds!
There is nothing so sinful as it may sound, just couple ingredients, some sauce, seasoning and herbs to make it best food for September. Most important is to keep it as natural as possible, try buy organic products as often as You can. That makes Your already good food even better.
Coming back to our cauliflower cheesebake, would be shame not to mention that it can be made in less than 1 hour, using less than 10 ingredients and using only two bowls till final result! What a happy day – not many dishes to wash!
- 1 head cauliflower
- 7 - 10 new potatoes any small type
- 1/2 cup grated vegan cheese 1
- /4 cup coconut cream
- 3 Tbsp nutritional yeast
- Bunch of fresh parsley
- Salt and pepper
Preheat oven to 220°C. Boil water in a large bowl and add new potatoes, let simmer for about 10 minutes. Add cauliflower divided into florets and boil for another 6 - 9 minutes.
Drain water and shake slightly, it will make potatoes crispy. Transfer boiled potatoes and cauliflower into deep baking dish and season well, put in the oven for 10 minutes.
Meanwhile chop fresh parsley and basil and mix with coconut cream, grate cheese. Remove vegetables from oven, pour over coconut cream and sprinkle cheese on top.
Put back in the oven for another 7 - 10 minutes until cauliflower cheesebake is lightly gold on edges. Eat hot