Ingredients:
- 1/2 large cauliflower
- 1/2 red onion
- 1 clove garlic, diced finely
- 175ml oat milk
- 1 tbsp plain flour
- 60g Ched Spread
- 1-2 tbsp vegan butter
Method:
Preheat the oven to 180°C.
Chop up the cauliflower into bite-size pieces, toss in olive oil and salt and place in the oven for 20 minutes, until nicely roasted and cooked through.
Meanwhile, add the butter to a saucepan and place on a medium heat. Add the onion and garlic and stir regularly, until the onion becomes soft and slightly browned. Bring the heat down before adding in the cheese and oat milk. Keep stirring until the cheese has melted and you have a smooth sauce consistency. Add a tbsp of flour to thicken this slightly.
Once your cauliflower is cooked, simply add to a small baking dish and place back in the oven for 10-12 minutes to crisp up a little. Best served with a full vegan roast dinner!
