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top down look at orange ovenproof dish with vegan cheesy cauliflower casserole, with a spoonful taken out
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Vegan cauliflower cheese with Chinkiang vinegar

When I cook I tend to make lots of small portions, so this would serve one person as a main or 2-3 as part of a bigger spread.
Servings: 1 serving

Equipment

  • air fryer

Ingredients

  • 530 grams cauliflower cut into chunks
  • Oil to coat
  • Rounded ¼ teaspoon salt
  • Few grates from a pepper mill
  • 1 tablespoon Chinkiang vinegar 15 millilitres
  • 3 tablespoons nutritional yeast 12 grams
  • 75 grams grated Violife epic mature cheddar 1 heaped cup
  • 140 millilitres sugar free plain yoghurt ½ cup plus 1 tablespoon

Instructions

  • Toss cauliflower with oil, salt and pepper in a bowl. Cook for 10-12 minutes at 180 degrees using the air fry function in your air fryer. Agitate the tray halfway through.
  • While it’s cooking, add the vinegar and nutritional yeast to the same bowl.
  • In a separate bowl mix the grated cheese and yoghurt.
  • When the cauliflower is finished, immediately dump it into the bowl with vinegar and nutritional yeast. Mix to coat all of the cauliflower with the sauce.
  • Tip the contents of the bowl into an ovenproof dish that will fit in your air fryer. Spoon the yoghurt cheese sauce on top.
  • Place back in the air fryer and cook using the bake function for 8-10 minutes at 170 degrees.