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This recipe is gluten free. The secret of the sauce lies in the use of both vegan cheese and engevita to give the cheese flavour.

Creamy Cauliflower Cheeze

4 tbsps oil
1 large leek, washed and sliced
½ tsp cumin
1½ oz (45g) brown rice flour
14 fl oz (400 ml) soya milk
14 fl oz (400 ml) water
½ tsp mustard
1 heaped tsp marmite
½ block of vegan cheese, grated
1½ oz (40g) engevita yeast flakes
salt and pepper
1 large cauliflower

1. Fry the leeks gently in the oil until just cooked (10-20 minutes).

2. Add the flour and ground cumin. Cook for about 1 minute stirring continuously.

3. Take off the heat and add the soya milk and water. Add a bit at a time, stirring in completely each time. Put back on a medium heat and gently bring to the boil. If there are any lumps whisk the sauce to get rid of them.

4. Add the mustard, marmite, vegan cheese and yeast flakes and bring slowly to the boil. Simmer very gently for a few minutes until the vegan cheese has melted. Season to taste with salt and pepper.

5. Meanwhile steam or boil the cauliflower and serve with the sauce on top.

Tips
i. Add chilli powder for some extra bite.
ii. The rice flour can be replaced with plain wheat flour if you don’t require the recipe to be gluten-free.