I used to love those cheesy creamy cauliflower bakes as a kid. Mine have never seen it so I didn’t anticipate they would be impressed by this but this is a really yummy, creamy way to do a plant based cauliflower bake. Actually, I threw in some broccoli too because I need to have green…but let’s face it…you can’t beat baked cauliflower!
1/2 cauliflower, cut into florets (plus broccoli if desired)
1 400gm tin coconut cream
2 garlic cloves, minced
1 tsp cumin or garam masala
salt and pepper
cayenne pepper or paprika as per taste.
Whisk together the garlic, coconut cream, cumin/garam massala and salt/pepper. Pour the mixture over cauliflower florets in a casserole dish and sprinkle your choice of paprika or cayenne pepper on top. It gives a nice redish colour to the top – we used cayenne but it is super spicy like this so it’s best to use your judgement on what you like!
You could also top with flaked almonds and coriander.
Bake in an oven 180 degrees C for 45 minutes. Delicious!
Thanks to skinnyms for the idea.