Like Cauliflower Cheese, but without the cheese. There are few optional things here. You could just use cauliflower, but the addition of onion for flavour, spinach for variety and walnutes for texture make it a more complete dish.
For the sauce, if you can’t find miso, you could use a little mustard instead. Any plant based milk works, though I find unsweetened oat or cashew work best for flavour.
2 tablespoons olive oil
½ onion – chopped
½ cauliflower – cut into florets
100g spinach – wilted and roughly chopped
50g walnuts – roughly chopped
1 tablespoon lemon juice
1 tablespoon cornflour
1 heaped tablespoon nutritional yeast
½ teaspoon salt
1 teaspoon miso paste
250ml plant based milk
100g cashews – soaked for at least half an hour in water
½ teaspoon ground turmeric
Heat the oil in a large, oven proof frying pan.
When hot, add the onions and cauliflower and fry on a medium heat until browned, turning from time to time then add the spinach, stir well and remove from the heat.
If you don’t have an oven proof frying pan, empty the contents into an oven proof dish.
Put the oven on to 200C.
Drain the cashews, then place all the sauce ingredients in a blender and blend until smooth. Pour over the cauliflower and spinach, then top with the walnuts.
Pop this into the oven for 20-30 minutes until the sauce thickens, bubbles and the top of the dish starts to brown.