Cauliflower Cheese with Chickpea


Vegan Cauliflower Cheese with Chickpea, Kale & Toasted Seeds


Serving 10 people




1400 g


Cauliflower Medium 

200 g



5 g


Curry Powder Garam Masala

1 g



20 ml


Vegetable Oil 

300 g


Kale Curly

300 g


Chickpeas In Water 

250 g


Vegan Mozzarella 

10 g


Seeds Sunflower 

3 g


Seeds Poppy 

20 g


Fresh Chive




1. Wash, drain and trim the cauliflower into even sized florets. Peel & dice the onions. (1cm dice) Pick, wash and drain the curly kale. Drain and rinse the chickpeas. 
and finely chop the chives. 

Toast the sunflower seeds, allow to cool and mix with the poppy seeds.
2. Boil the cauliflower for approx. 5 minutes drain and mix with the vegetable oil, drained chickpeas, garam masala, diced onions and salt and place into a suitable tray and roast in an oven set at 175c for approx. 15 minutes. 
Blanch the kale, refresh in cold water, drain and squeeze out any excess liquid. 
Make up the vegan béchamel sauce as per the sub recipe. 

Mix the roasted cauliflower mixture with the cooked kale berchamel and place into suitable ceramic baking dishes sprinkle the vegan grated mozzarella over and bake in an oven set at 180c for approx. 10 minutes or until the tops is golden and bubbling.


Just before serving garish with the chopped chives and toasted seed mix


Vegan Béchamel 


1000 ml


Soya Unsweetened Milk 

1 g


Bay Leaves Dried 

2 g


Cloves Whole 

100 g


Flour White Plain

100 g


Flora Dairy free 

1 g


Pepper White Ground 

2 g


Salt Cooking 


1.  Put the soya milk in a suitable pan with bay leaf and whole cloves. Bring to the boil and take off the heat. Leave for 5 minutes to infuse flavours.
2. Melt the flora in a pan, gradually add the flour, and beat until a smooth paste reached and gradually add the soya milk to the smooth paste (roux), stirring well to avoid any lumps.
3. Cook over a low heat for approx 20 minutes, season with the salt and pepper.