For the Cheese Sauce:
- 2 Tbs. vegan butter (Earth Balance makes a nice vegan butter)
- 2 Tbs. chickpea flour
- 2 cups non-dairy milk (Soy or Almond work nicely)
- 4 oz. shredded vegan cheddar cheese (Dalya is a good brand)
- 2-3 tsp. Dijon Mustard
- 1 tsp. hot sauce
- ½ tsp. paprika
- A pinch of nutmeg
- Salt and pepper to taste
For the Dish:
- 2 large heads cauliflower
- Kosher salt
- 1 ½ cups green peas
- 1 medium yellow onion diced
- 1 10 oz package mushrooms – stemmed and sliced
- 1 tablespoon olive oil
- 1 to 2 cloves minced garlic
- 1 to 2 roma tomatoes – sliced
- Gluten-free bread crumbs
- Cooking oil spray
- Heat a saucepan and melt the vegan butter. Add the flour and whisk until the flour is thoroughly incorporated. Allow the flour to cook for a minute. Add the milk to the roux, slowly, whisking continuously. Let cook for 2 minutes as it starts to thicken. Add the Teese Vegan Cheddar Cheese and whisk as it melts. Whisk in the mustard and hot sauce. Add the paprika, nutmeg, salt and pepper. Continue to let the sauce cook until it comes to a boil. Reduce the heat and simmer until the sauce is thicker, about 3 minutes. Keep the pot covered and set aside.
- Cut the cauliflowers into florets and cut the cores into bite-size pieces. Bring a large pot of water to a boil, add a few tablespoons of salt and carefully add the cauliflower. Let it cook for 5-7 minutes until just about to get tender. It will cook more later so you want it a bit undercooked. Reserve a cup of cooking water. Drain and rinse the cauliflower with cold water and return it to the pot.
- While the cauliflower is boiling – put the onions in a frying pan with the oil and garlic for a few minutes – then add the mushrooms and saute for a few minutes.
- Preheat the oven to 350 degrees. Pour the cheese sauce over the cauliflower and toss to coat. You want the sauce to be pourable because it will dry up a bit as it bakes. If the sauce is too thick, mix in a few spoons of the reserved cooking water. Stir in the peas.
- Spray a baking dish with cooking spray and transfer the cauliflower, onions, mushrooms, peas and cheese to the baking dish. Place the sliced roma tomato on top. Sprinkle some bread crumbs on top and spray the top with cooking oil. Bake for 20 minutes or until the cheese sauce is bubbling and the top is browned. If you want it browner, put it under the broiler for just 3 or 4 minutes. Remove from the oven and allow the dish to cool for at least 15 minutes (I know, it’s hard) so it can set before serving.