Before converting to Veganism (gosh it sounds like a cult 😉 ), I loved my cheese. I had an addiction to cheese (check out my Cheesy Pizza post for a bit of a history to cheese addictions). When I first made the transition to Vegan, it was hard! I thought I would never have the love sensation with food again. But the Vegan community has grown so much! I had so much support and knowledge at my fingertips, it was unbelievable! There are dozens of vegan cheese substitutes, dairy substitutes, and even meat substitutes!
Early on I discovered something called a “junk food vegan”. What’s a junk food vegan? It’s a vegan who centers their eating around mostly processed foods and lots of the substitutes I mentioned above. I knew right away I would not become one of those. That is where I fell in love with Plant based Veganism. 🙂
Plant based veganism not only is helping the environment, but also helping me heal. I’m not focused on the calories anymore. Now I am focused on eating real food! Not to say I don’t indulge in a vegan ice cream now and again, but overall, vegetables and fruits have become by food cornerstone. 🙂
So as I stayed away from processed substitutes, I still had cravings for a cheesy something. Now enters, the nutritional yeast!!! I know it sounds weird, and if you read the Wiki definition, it kinda is. “Nutritional yeast is a deactivated yeast, often a strain of Saccharomyces cerevisiae, which is sold commercially as a food product. … Nutritional yeast has a strong flavor that is described as:
Which makes it popular as an ingredient in cheese substitutes” Odd… but delicious! And has many health benefits too. It contains lots of B-vitamins, its a complete protein source, low in sodium and sugar, gluten free and vegan.. the list could go on!
I use this easy no-cook cheese sauce to coat my florets in. I found that I didn’t need any unnecessary breadcrumbs to make them nice and crispy. It does have a bit of a grainy texture when first being mixed, but once cooked, it melts right into the cauliflower.
Keep a sharp eye out for the underside of the cauliflower when cooking. It will be the first to start turning color. Which is another reason I HIGHLY suggest using parchment paper. It makes clean up easy, as well as flipping, and transferring the florets without worrying about sticking.
Feel free to double or triple this recipe to make for a football party, or family event. It will be a real crowd please! I was only able to sneak a few bites before it was gone. 🙂
- 2-3c. cauliflower florets
- Cheese Sauce:
- ¼c. plant based milk
- 2T. nutritional yeast
- ½t. garlic powder
- ½t. onion powder
- salt and pepper
- Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
- Place cauliflower florets in a medium bowl.
- In a small bowl, mix the cheese sauce until well combined.
- Pour over cauliflower and coat well.
- Transfer cauliflower to the baking sheet and cook for 15 minutes.
- Flip the florets and cook for an additional 10-15 minutes or until golden.
- Serve immediately.