cauliflower in bechamel sauce

This is a very quick and easy side dish and you could use any vegetable you wish: fennel, broccoli, cauliflower, potatoes. The béchamel is dairy free, gluten free and vegan.

PREPARATION & COOKING TIME: 20mins

INGREDIENTS for 4 side portions:

1 head of cauliflower, cut into florets

30gr butter or margarine

2 tablespoons gluten free plain flour

150ml coconut milk

100ml rice milk

1 teaspoon salt

1/4 teaspoon grated nutmeg

100gr vegan cheese, grated

30gr parmesan (optional) or 1 tablespoon nutritional yeast

• place the cauliflower to steam and cook until al dente
• in a small pot, melt the butter, then add the flour and mix well with a whisker
• add gradually the coconut milk and rice milk
• add salt and nutmeg and keep on stirring until you get the right consistency (approx 7 mins)
• add the vegan cheese and stir well and then add the parmesan/ nutritional yeast
• place the cauliflower on a baking tray, top with the béchamel sauce and place under the grill for 5 mins to grill
  

  NUTRITIONAL VALUE PER 100ml
  energy kcal	198.5
  fat	10.3
  of which saturated	6.0
  carbohydrates	21.1
  of which sugars	4.5
  fibre	2.4
  protein	6.2
  salt	0.3