Vegan comfort food at its absolute finest. This easy dinner will please the whole family!
Chop the cauliflower into florets and its leaves into thirds. Steam or boil the cauliflower florets and leaves for 6-8 minutes, or until soft and cooked through. Drain and set aside.
Meanwhile, melt the plant-based butter in a large pan over a medium heat. Once melted, add the garlic and English mustard powder. Cook for a minute or so before adding the flour and whisking vigorously to form a paste. Gradually add the milk a little at a time, whisking continuously, until smooth.
Bring the sauce to a gentle simmer and cook, stirring frequently, for 10-15 minutes until thickened and glossy. Then stir in the grated vegan cheddar. Season well with salt and black pepper.
Add the steamed cauliflower and fresh gnocchi into the sauce. Stir well to combine, then transfer the mixture to an ovenproof baking dish. Top with the panko breadcrumbs, a few sprigs of thyme and a crack of black pepper. Bake for 20-25 minutes, or until golden and bubbling. Serve with a green side salad.
Recipe courtesy of georgieeats.co.uk