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Servings: 4 - 6


·      4 cups cauliflower florets

·      2 tbsp. vegan butter

·      2 tbsp. All Purpose flour

·      2 cups unsweetened plant-based milk

·      1/2 block shredded smoked gouda (and some more to garnish)

·      Salt and pepper to taste


1.     Cook the cauliflower florets in a large pot of boiling salted water for 6 to 8 minutes or until tender but still firm. Drain.

2.     In the meantime, make a bechamel sauce mixing the butter and flour in a big pot over medium heat.

3.     Add the milk, the plant-based cheese, salt and pepper and whisk until thick.

4.     Transfer the cauliflower to an overproof dish and add the bechamel sauce and some of the shredded Gouda cheeze on top.

5.     Broil in the oven for 4 – 5 minutes or until browned.


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