Cauliflower & Kale Bake

Quick, easy and filling lunch. Using vegetables which are in season.


  • 1 large cauliflower
  • 1/2 bag of kale
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 100g cashew nuts soaked for 2 hours
  • 4 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 100ml kefir
  • 200ml oat milk
  • optional: caynne pepper


[1] Begin by preheating the oven to 180ºc. Place the cauliflower on a baking tray with the garlic, cover in 1 tbsp of olive oil, season and place in the oven for 20 minutes.

[2] Meanwhile, in a blender place the cashew nuts, dijon mustard, kefir, oat milk, nutritional yeast and blend until smooth.

[3] Add the kale to the cauliflower, cover with another tbsp of olive oil and place back in the oven for 5 minutes.

[4] Pour the sauce into a pan and add half of the grated cheese. Heat on a low-medium heat stirring continuously until the cheese has melted and the sauce has thickened.

[5] Stir through the cooked vegetables. When fully combined empty into an ovenproof dish and sprinkle with the remaining cheese. Place back in the oven for 10 minutes.


%d bloggers like this: