Simple Cauliflower Bake Recipe With Leeks (vegan)
Minimal ingredients and simple to make! This vegan leek cauliflower bake recipe is the ultimate comfort food with a mild yet rich flavor.
Servings: 4
Equipment
- Baking dish / casserole
Ingredients
For the Veggies
- 1 large head of cauliflower
- 2 leeks
For the Sauce
- 500 ml vegan cream I use soy cream with around 17% fat
- 200 ml strong vegetable broth
- 2 cloves of garlic
- 30 g nutritional yeast flakes
- 2 tablespoons cornstarch I use tapioca starch, but cornstarch or potato starch works too
- 2 tablespoons chickpea flour
- About 2 teaspoons of salt
- Pepper to taste
Instructions
- Preheat the oven to 200°C / 392°F (top/bottom heat).
- First, prep the veggies. Wash the cauliflower, remove the leaves, and cut it into small florets. Steam for about 7 minutes until tender but still firm (you don’t want them mushy, or they’ll fall apart when baking). PS: Don’t toss the leaves! Chop them up and save them for a soup or stew—they’re totally edible.
- Wash and clean the leeks, making sure to rinse out any dirt between the layers. Slice them in half lengthwise, then cut into half-moons.
- Place the sliced leeks and steamed cauliflower into a large baking dish.
- For the sauce, press the garlic and mix it with all the other sauce ingredients. Pour it over the veggies in the baking dish.
- Bake in the preheated oven for about 40 minutes, until the top is golden brown. Enjoy!