Recipes

Instructions

1. Preheat the oven to 180ºC/350ºF, then half fill a saucepan with water and bring to the boil.
2. While the water is heating, take a small saucepan and put in the flour and nutmeg. Add a couple of tablespoons of Lactofree Dairy Drink to make a paste.
3. Stir in the mustard, then gradually add the remaining Dairy Drink to the paste so it dissolves out smoothly into the liquid. Finally, add the dairy-free spread and set over a low heat, stirring regularly with a whisk.
4. Stir the sauce constantly until it’s thick and gloopy. Once it begins to thicken, add three quarters of the grated Lactofree hard cheese.
5.Stir the cheese into the sauce; it should melt and slowly thin the sauce out. Heat until the sauce begins to bubble around the edges, then remove from the heat and set aside.
6. Taste to check seasoning once the sauce has cooled – I like to add plenty of black pepper and a pinch of cayenne, but this can be left out if you prefer.
7. Once the water in the large pan has boiled, add the cauliflower and cook until it’s al dente (still slightly firm), then drain as much water as possible.
8. Transfer the cauliflower to an oven-proof dish approximately 6 × 10 inches and arrange the florets evenly, stalks down.
9. Pour the cheese sauce all over the cauliflower, then sprinkle the remaining cheese over the top.
10. Bake for 15-20 minutes until golden brown.

Enjoy on its own, or as decadent side dish to your Christmas roast dinner!