Recipes

Cauliflower Cheeze

Serves 4 (with accompaniments)
30-60 minutes for sweet potatoes - rest of meal prepared and cooked during this time

A rather delicious vegan variation on an old favourite! Here, we serve it with sweet potatoes and a watercress and rocket salad.

• 2 large sweet potatoes each sliced lengthways and pricked with a knife in several places
• Cauli Cheeze
• 1 large or 2 medium cauliflower, chopped into florets
• Portion of Cheezy Sauce (see recipe)
• 2 tomatoes,sliced thinly
• Paprika
• Salt and black pepper
• Salad
• Large bunch of watercress, washed and spun
• Large bunch of rocket, washed and spun
• Vinaigrette dressing

1. Preheat the oven to 190°C /375°F/ Gas Mark 5.
2. Place the potato halves in the oven and bake for 30-60 minutes, depending on size of pieces.
3. Meanwhile, steam the cauliflower for 7 minutes, or until tender but not mushy.
4. While cauliflower is cooking, make the Cheezy Sauce. Warm it through gently, but don't boil.
5. Check seasoning and adjust if necessary.
6. In a heatproof dish, mix the cauliflower with half of the Cheezy Sauce. Top with the rest of the sauce.
7. Sprinke with black pepper.
8. Arrange sliced tomatoes on top and sprinkle with paprika.
9. About halfway through the potato cooking time, place Cauliflower Cheeze in oven and cook with the potatoes.
10. After about 20 minutes check the Cauli Cheeze - remove if it's getting too brown on top and keep warm.
11. Meanwhile, make the salad and vinaigrette and set aside.
12. Serve sweet potatoes and Cauli Cheeze with the salad.