In less than 5 mins I had washed, and chopped the veggies adding some onion and garlic to the dish, then went on to make an easy "cheese sauce" that melts and bubbles like nobody's business.
The cheese sauce is made by throwing 1 cup of unsweetened almond milk, 1/2 cup olive oil, 1/2 nutritional yeast, 1/4 cup of water, and a pinch of salt and herbs, into a magic bullet, blender, or whatever kitchen contraption you prefer that mixes it up. Blend well, open the lid and drop 1 tsp of flour, which can be wheat or spelt, or if you're kickin' it gluten free, use quinoa or rice flour. Zip it again then pour it over the veggies.
Roast in the oven for 40 mins, or until the cauliflower is just soft to the touch... nobody likes limp veggies.
The mix of the taste of the sulfur rich leeks, the open palate of the cauliflower and the salty, cheesy flavour of the yeast blended into exactly what I was after.... Mmmmm!
Test it out for Thanksgiving, a perfect offering for the lactose intolerant to the vegheads, to the vegan herbivores that are popping up at Dinner parties everywhere.
When someone asks what's in it?
let them know that it has sulfur rich leeks, garlic, and onions; good for the joints and connective tissue of the body, also great for the skin.
From the yeast there is a good source of vitamin B12 that most people (vegetarian and meat eaters alike) are deficient in.
And the cauliflower contains several anti-cancer phyto-chemicals like sulforaphane and plant sterols such as indole-3-carbinol, which appears to function as an anti-estrogen agent. Together, these compounds have proven benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition, cytotoxic effects on cancer cells.
Other than that have a happy, healthy, long weekend!