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  • Denai Moore

Cauliflower Cheese Galette




One Small Cauliflower, (Cut into florets and then halved)


Bechamel:

25g Vegan Block Butter

25g Plain Flour

350ml Plant Milk

1 Bay Leaf

75g Vegan Cheddar Cheese (plus extra for the top)

1 Teaspoon Dijon Mustard/English Mustard

Pinch Of Cayenne Pepper

Salt & Pepper To Taste


Pastry:

300g Plain Flour

20g Chives, (finely chopped)

200g Cold Vegan Block Butter (Cut Into Cubes)

1 Tablespoon Brown Sugar

118ml Cold Water

1 Teaspoon Sea Salt

Generous Grind Of Black Pepper


Pastry Glaze:

1 Tablespoon Plant Milk

1 Tablespoon Melted Block Butter

Recipe:

Start by making pastry by adding flour, butter & sugar & salt into a food processor until they form breadcrumbs. Alternatively you can rub the butter into the flour using your hands. Add the chives and combine into the flour butter mixture. Slowly add cold water plusing until it forms into a dough. Wrap in clingfilm and allow to rest for 30 minutes.


Preheat oven to 200c/180c Fan


Bring a saucepan with water to a boil and season generous with salt. Steam the cauliflower for 4-5 minutes till just cooked. Drain and then transfer into a bowl.


Make the béchamel by add the butter into a saucepan, melt and allow to get foamy. Add the flour and whisk to combine. Add a pinch of Cayenne and bay leaf, and allow the flour to cook out till toasted. Gradually add the milk, whisking to ensure there’s no lumps. Once all the milk is added, continue to cook until smooth for a few minutes. Add the mustard and vegan cheese, pull off the heat and mix till the cheese has melted. Generously season with salt and pepper to taste and remove the bay leaf.


Combine the cauliflower with just enough béchamel to coat, seasoning additionally if needed.


Roll the pastry out in-between two sheets of parchment paper into a rough circle about 5mm thickness.





Place the coated cauliflower in the middle of the crust evenly, leaving a border for the crust. Fold in the edges to create the crust and brush with vegan milk & melted butter. Grate more vegan cheese all over the cauliflower and flakey sea salt for the crust.


Bake in the oven for 35-45 minutes until golden and crispy! Enjoy.


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