860g cauliflower (roughly 8 baby cauliflowers)
3 tbsp EVOO
CASHEW CHEESE SAUCE
220g pumpkin, peeled, deseeded + cubed
1 cup cashews
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ground turmeric
1/2 – 3/4 flaked sea salt
1/3 tsp cracked black pepper
1 tsp sweet white miso
1 tsp – tbsp lemon or apple cider vinegar
200g shredded vegan mozzarella @violife_foods
3 tbsp fresh parsley, chopped
Soak the cashews in boiling water for at least 2 hours, drain.
Preheat the oven to 200C / 180 fan. Chop the pumpkin into small cubes. Place on a greaseproof lined baking tray and toss with 1 tbsp of EVOO + a pinch of salt. Roast of about 40 minutes until soft. Allow to fully cool.
Sliced the cauliflower into 1/2 thick slices. Don’t worry if some fall apart. Include the small floret slices too! I used a mandoline @oxouk to do this.
Prepare the pumpkin cashew cheese sauce by adding the cooked pumpkin plus all the remaining sauce ingredients to a blender @vitamixuk and blitz until super smooth, about 2 mins. Taste and adjust seasoning and acidity to taste.
Toss 1 tbsp of olive oil through the cauliflower plus the cashew cheese sauce and layer into a baking dish. Top with shredded vegan cheese. Cover with tin foil and bake for 30 minutes. Remove the foil and cook for a further 20 minutes or until the cauliflower is cooked to your liking and the top is crispy.
Top with fresh parsley and 1 tbsp or move of EVOO to serve.