Creamy baked cauliflower with almond crumbs

• cauliflower↗1 large

  outer leaves trimmed

• rapeseed oil↗4 tbsp tbsp
• onion↗2

  very finely chopped

• garlic cloves↗3

  minced

• ground nutmeg↗½ tsp tsp
• thyme sprigs↗4

  leaves removed from 2, 2 left whole

• plain flour↗4 tbsp tbsp
• unsweetened almond milk↗750ml ml
• soy cream↗150ml ml
• wholegrain mustard↗1 tbsp tbsp
• breadcrumbs↗25g g

  (ensure vegan-friendly if needed)

• almond pieces↗2 tbsp tbsp
• garlic breadvegan

  and green salad with lemon dressing, for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C fan/gas mark 4. Trim enough of the cauliflower stem so it sits level, then make a deep cross at the base of the stem. Place the cauliflower on a sheet of foil, then rub with 1 tbsp oil. Sprinkle with 2 tbsp water, season well, then tightly cover with foil, sealing the water and cauliflower inside the packet. Put in a roasting tin and bake for 1 hr 30 mins.

2. 2

   Meanwhile, sauté the onion with a pinch of salt and 2 tbsp oil in a pan until soft and translucent. Add the garlic, ground nutmeg, thyme leaves and flour and stir for 2 minutes, then pour in the almond milk. Bring to a gentle boil, stirring constantly, then season. When the sauce thickens slightly, remove from heat and add the soy cream and wholegrain mustard.

3. 3

   Coat the breadcrumbs with the remaining oil. Add the almond pieces and mix.

4. 4

   Remove the foil from the cauliflower and return it to the dish. Pour the sauce evenly over the cauliflower and the dish. Sprinkle the crumb topping and break two whole thyme sprigs. Increase the oven temperature to 200°C/180°C fan/gas mark 6. Bake for another 15–20 mins, until the sauce bubbles and thickens slightly, and the crumb and cauliflower turn golden. Cut into portions and serve with a fresh green salad and garlic bread.