Creamy baked cauliflower with almond crumbs

Try our whole baked cauliflower with almonds crumbs for a great veggie centrepiece in a family feast. Crusty garlic bread works nicely alongside

Prep:15 mins
Cook:2 hrs

Serves 4
Easy

Nutrition per serving

kcal 405
fat 23g
saturates 2g
carbs 35g
sugars 0g
fibre 7g
protein 12g
salt 0.6g

Ingredients

1 large cauliflower, outer leaves trimmed
4 tbsp rapeseed oil
2 onions, very finely chopped
3 garlic cloves, crushed
½ tsp ground mace
4 thyme sprigs, leaves picked from 2, 2 left whole
4 tbsp plain flour
750ml unsweetened almond milk
150ml soya cream
1 tbsp wholegrain mustard
25g dried breadcrumbs (ensure vegan-friendly, if needed)
2 tbsp flaked almonds
vegan garlic bread and a green salad with a lemony dressing, to serve

Method

Heat the oven to 180C/160C fan/gas 4. Cut off enough of the cauliflower stalk so it sits flat, then cut a deep cross in the base of the stalk. Sit the cauliflower on a piece of foil, then rub over 1 tbsp oil. Sprinkle over 2 tbsp water, season well, then cover tightly with the foil, sealing the water and cauliflower inside the package. Put in a baking dish and cook for 1 hr 30 mins.
Meanwhile, cook the onions with a pinch of salt and 2 tbsp oil in a pan until soft and translucent. Stir in the garlic, mace, thyme leaves and flour and stir for 2 mins, then add the almond milk. Bring to a simmer, stirring, then season. When slightly thickened, remove from the heat and stir in the soya cream and mustard.
Rub the breadcrumbs with the remaining oil. Stir in the almonds.
Uncover the cauliflower and return to the dish. Pour the sauce all over the cauliflower and into the dish. Scatter the crumbs on top, and tear over the two whole thyme sprigs. Turn the oven up to 200C/180C fan/gas 6. Bake for 15-20 mins more, until the sauce is bubbling and thickened slightly, and the crumbs and cauliflower are golden. Cut into wedges and serve with a green salad and some garlic bread.

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