Mexican cauliflower cheese

I stumbled upon Gran Luchito's Mexican Cauliflower cheese recipe and decided to give it a go. In the end I made my own version of it, as my partner doesn't eat milk-based sauces. I opted for vegetable stock as the liquid instead, and the dish turned out really nice. It was luscious and comforting, perfect for the darkening evenings. And of course I do adore Mexican food, there are so many good vegetarian and vegan options in that style of cooking.

Have a look below, how I made my version of the Mexican cauliflower cheese.

Ingredients

1 cauliflower

2 garlic cloves

15 g butter

2 tsp smoked chilli paste

2 tbsp wheat flour

400 ml vegetable stock

150 g grated Cheddar

Method

I steamed the cauliflower florets for a few moments and made the roux in the meanwhile.

For the roux I just heated garlic cloves in butter in a pan and added the smoked chilli paste followed by the wheat flour. Then I added the vegetable stock and let it all cook for a couple of minutes.

Then I placed the steamed cauliflower florets into an oven dish, covered with the chilli sauce and cheese.

And the whole thing baked at 180 C for about 30 minutes and was then ready to be enjoyed.

It was so good have a different twist to cauliflower cheese.

Your VegHog