Preparation time: 5 minutes
Cooking time: 45 minutes
Total time: 50 minutes
Servings: 4 – 6 as a side dish
Ingredients:
For the sauce:
3 tbsp olive oil
½ tsp mustard
3 tbsp nutritional yeast
½ small lemon, squeezed
2 cups cashew milk
1 tsp thyme
Salt & pepper
2 heaped tbsp flour
2 large cloves garlic
Pinch vegan parmesan and nutritional yeast to top
1 large leek
2 medium cauliflower (de-stalked)
1 large broccoli (de-stalked)
Method:
Preheat the oven to 180°C
Add the sauce ingredients to a food processor and blend until creamy
Chop the leek into approx 3cm thick circles
De-stalk the broccoli and cauliflower and steam with the chopped leek for around 6 – 7 minutes until tender
Add the leek, broccoli and cauliflower to a deep baking tray then pour over the creamy sauce
Sprinkle the nutritional yeast and vegan parmesan on top
Pop foil loosely over the top of the baking tray and bake at 180°C for 20 minutes
Take off the foil and bake for a further 20 minutes
