Why is the cauliflower only partially cooked before baking?

The cauliflower is blanched for 5-7 minutes until just tender, ensuring it finishes cooking in the oven without becoming mushy, maintaining a pleasant texture.

What if my cheese sauce becomes too thick before baking?

If the sauce is too thick, you can thin it out by mixing in a few spoons of the reserved cooking water from the blanched cauliflower until it's easily pourable.

Can I prepare this Pasta-Free Baked Cauliflower and Cheese ahead of time?

You can prepare the cheese sauce and blanch the cauliflower in advance. Assemble the dish just before baking to ensure the best texture and prevent the breadcrumbs from getting soggy.

How should I store leftovers of this baked cauliflower and cheese?

Store any leftovers in an airtight container in the refrigerator for 3-4 days. This baked dish also freezes well for up to a month; thaw and reheat gently.

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Pasta-Free Baked Cauliflower and Cheese With Peas
[Vegan]

RP By: Rhea Parsons

Author Bio

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so... Read More

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A golden-brown baked dish of pasta-free cauliflower and cheese with vibrant green peas, bubbling in a white ceramic baking dish, ready to be served.

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Pasta-Free Baked Cauliflower and Cheese With Peas [Vegan]

Dairy Free

Making vegan cheese sauce is so easy. Just melt some vegan butter and then mix an equal amount of flour into it. Add plant-based milk, let it thicken. Add the cheese and whisk it all together. Spice it up – I like mustard, hot sauce, paprika, nutmeg plus salt and... Read More

Ingredients You Need for Pasta-Free Baked Cauliflower and Cheese With Peas [Vegan]

For the Cheese Sauce:

2 tablespoons vegan butter
2 tablespoons chickpea flour
2 cups non-dairy milk
4 ounces shredded vegan cheddar cheese
2-3 teaspoons Dijon Mustard
1 teaspoons hot sauce
1/2 teaspoon paprika
A pinch of nutmeg
Salt and pepper to taste

For the Dish:

2 large heads cauliflower
Kosher salt
1 1/2 cups green peas
Gluten-free bread crumbs
Cooking oil spray

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How to Prepare Pasta-Free Baked Cauliflower and Cheese With Peas [Vegan]

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.
Preheat the oven to 350°F. 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 and cheese to the baking dish. 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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.