Did someone say sneaky veg? Done. Not only are the vegetables beautifully hidden with a gloriously gooey cheese sauce for the fussiest of small eaters, but they’re also actually quite delicious – this recipe might just convert them into veggie lovers!
Prep time 15mins Cooking Time 40mins
Serves Perfect to serve as a main dish for 3, or as a side dish for 4-6
INGREDIENTS
- 2 tbsps dairy-free butter
- 2 tbsps plain flour
- 1 cup oat milk
- 1 1/2 cups Dairy Free Down Under Cheddar Style Shreds
- Salt & Pepper to taste
- 1 brown onion
- 2 medium carrots
- 1/2 head cauliflower
- 1 head of broccoli
- 4 cloves of garlic
- 1 cup Dairy Free Down Under Mozzarella Style Shreds
- Olive oil
- 3 tbsps panko breadcrumbs
- Fresh parsley
METHOD
- Preheat oven to 220 degrees Celsius
- Chop cauliflower, broccoli, carrot, garlic and onion into bite sized pieces and add to a mixing bowl, toss with oil, salt and pepper and panko crumbs
- Spread on a baking paper lined tray and roast for 20mins. While the veggies are roasting prep the cheese sauce…
- Melt dairy-free butter in a saucepan over medium heat; whisk flour into butter until smooth
- Pour oat milk into the butter mixture and stir to combine and until the mixture thickens (about 3mins). Add Dairy Free Down Under Cheddar Style Shreds and stir over heat until the cheese is melted, season with salt & pepper
- Remove your veggies from the oven, allowing them to cool slightly, then transfer them to a baking dish
- Pour the cheese sauce over the veggies, then sprinkle with Dairy Free Down Under Mozzarella Style Shreds
- Place the baking dish under the grill until the mozzarella is melted and a little crispy, sprinkle with fresh parsley and serve!
