Bert Swope
This recipe is a vegetarian take on a Cauliflower and Potato Cheese Bake, making an easy side dish that is delicious and crowd-pleasing. Cover the dish with foil and refrigerate for up to a day. Then, just pop the Cauliflower and Potato Bake into the oven when ready to cook. You can also assemble this dish ahead of time.
Basic Recipe Information
- Prep time: 10 mins
- Cooking time: 90 mins
- Servings: 2
Equipment:
- Chopping board
- Knife
- Jug or bowl
- Loaf pan or small casserole dish
Ingredients:
- 2-3 golden Yukon gold potatoes (peeled and cut into cubes)
- ½ head cauliflower (broken or chopped into small florets)
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 cup soy milk
- 2 tbsp nutritional yeast
- 2 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (or to taste)
- 1 tbsp dried chives or parsley
- 2 bay leaves
- Cracked black pepper
Preparation Directions
- Preheat the oven to 430F
- Add potatoes and cauliflower into the roasting tin and mix them together.
- To make the sauce, whisk the flour with oil, then carefully stir in plant-based milk.
- Add Dijon mustard, garlic powder, onion powder, salt, and dried chives (or parsley).
- Pour the mixture into the loaf pan over the veggies. Add the bay leaves and some black pepper on top. Check that the potatoes are soft, and enjoy!
- Bake at 430F covered with foil for an hour, and then without cover for another 30 minutes.
- Allow the dish to rest for one minute before serving.
Cook’s Notes:
- Feel free to add extra toppings, e.g., breadcrumbs, vegan cheese, or fresh herbs.
- For a little color and flavor, you can also add broccoli to the dish.