Creamy cheesy cauliflower & butterbeans (Edit recipe)

One thing I love is creamy cauliflower cheese and it has to be indulgent and delicious. However I've never quite understood why cauliflower cheese is always the side dish and never the main star of the show. If you know me by now, you will know I am vegetarian but I actually don't eat much dairy at all and prefer to create dishes using plant-based, whole food ingredients. So you may or may not be surprised to know that this creamy cheesy dish actually has zero cheese in it and still tastes every bit indulgent and delicious.

5 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	960
Fat:	37 g
Carbohydrates:	124 g
Protein:	35 g
Cholesterol:	0 g
Sodium:	2620 mg
Fiber:	19 g
Sugars:	19 g
Calculated for total recipe.

by theyogaplantkitchen

Serves: 2-3

Ingredients

500 grams Canned Butter Beans, drained
1 Cauliflower
4 Garlic, minced
1 White Onion, finely diced
2 Carrots, finely diced
2 Tbsp Olive Oil
1 tsp dried Oregano
2 tsp Himalayan Pink Salt
100 grams Raw Cashews
3 Tbsp Nutritional Yeast
25 ml Lemon Juice
1.5 tsp Dijon Mustard
200 ml Vegetable Stock
75 ml Almond Milk, or oat milk
1.5 Tbsp Hazelnut, or almonds, finely diced

to serve:

1 bunch Flat Leaf Parsley, chopped
4 - 6 Sourdough Bread, toasted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 180c fan assisted and prepare a baking tray with parchment paper.
Place the cashews in a bowl and cover with boiling water, set aside.
Chop the cauliflower into florets Scatter evenly across the prepared baking tray. Massage with 1.5 tbsp olive oil, 1/2 tsp rock salt & 1 tsp oregano. Bake in the oven for 20 mins, tossing half way through
Heat 1/2 tbsp of olive oil in a pan then gently fry the onion & carrot with a sprinkling of rock salt for 5 mins. Stir now and then so they don’t stick. Add the minced garlic and dried oregano, fry for 2 mins.
Pour in the veg stock bring to boil then put the lid on and allow to simmer for 10 mins, then remove from the heat.
Stir in the nutritional yeast, dijon mustard and lemon juice
Drain the cashews, then add to a blender with the carrot & onion mix and milk. Blend until creamy and smooth.
Pour the creamy mix back into the pan and check seasoning. Add roasted cauliflowers and butterbeans and mix together, keeping some of the cauliflower placed on top. Scatter over the chopped nuts and Pop into the oven until hot and bubbling. Carefully remove from the oven, scatter over some chopped fresh herbs.
Serve with some toasted sourdough bread