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
 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.
 Meanwhile, in a blender place the cashew nuts, dijon mustard, kefir, oat milk, nutritional yeast and blend until smooth.
 Add the kale to the cauliflower, cover with another tbsp of olive oil and place back in the oven for 5 minutes.
 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.
 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.