Baked ‘Cheesy’ Cauliflower and Tomato
 
Recipe by Melissa Delport
 
Ingredients:
2 medium-sized cauliflower, broken into florets
300g cherry tomatoes
1 Cup chickpeas, cooked
1 Tbsp melted coconut oil
1 tsp grated fresh nutmeg
1 tsp garlic flakes
¼ tsp cayenne pepper
1 Tbsp fresh thyme leaves
salt and pepper
1 small handful fresh parsley leaves (optional)
 
‘Cheese sauce’
6 Tbsp coconut oil
6 Tbsp spelt flour
2 ½ Cups unsweetened almond milk
¼ Cup nutritional yeast
½ Tbsp maple syrup
salt and pepper
 
Topping:
1/3 Cup dried breadcrumbs
2 Tbsp olive oil
¼ tsp garlic flakes
¼ tsp red chilli flakes
 
Cooking instructions:
Preheat the oven to 180 °C.  Place the cauliflower florets, cherry tomatoes and chickpeas into a large casserole dish. Add the coconut oil, spices and thyme and season with salt and pepper. Toss until everything is evenly coated and pop it into the oven for 40 minutes, uncovered, or until golden brown. Once ready, remove from the oven, leaving the oven switched on.  For the sauce, heat the coconut oil in a small saucepan over medium heat. Add the spelt flour while whisking continuously, making sure there are no lumps. Cook for 4–5 minutes. Add the almond milk very slowly while whisking continuously. The sauce will begin to thicken, but don’t stop whisking. Once the sauce is thick, fold through the nutritional yeast for that tasty cheese flavour. Add the maple syrup and season to taste, then remove from the heat.  For the topping, mix all the ingredients together in a small bowl. Once the cauliflower is cooked, pour over the sauce until all the vegetables are covered. Top off with the breadcrumbs.  Pop the casserole dish back into the oven for 25 minutes, keeping an eye on it. You want the breadcrumbs to become golden and crunchy. Garnish with parsley (if using) and serve as a side or as the main affair with a delicious fresh salad to contrast the baked goodness.

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