Roasted veggies with a cauliflower cheese soufflé topping. (non diary)

Place the roasted veggies in a dish. (see previous post).

Ingredients:
Roasted veggies
1 whole cauliflower (trimmed).
1 Tbl spoon of vegan Parmesan cheese (or real)
1 Tbl spoon of gram flour
2 Tsp of Dijon mustard
1/2 pint of unsweetened soy milk
4 eggs
1 Tbl spoon of oatmeal (optional).

Method:
Place the veggies in the bottom of a good sized dish and place in the oven to heat through. (oven about 180c).

Steam cauliflower till soft (well cooked/overcooked)
In a blender blend up cauliflower with soy milk, mustard, seasoning and gram flour.
Add the eggs and blend thoroughly. The consistency should be like thick double cream.
Pour over the veggies.
Sprinkle with the vegan (or regular cheese).
Bake for 30-40 mins until browner in top and fluffy.

Serve, but watch it the top is very hot.

Serve alone or with a plain salad.

This topping can be used in top of aubergines or other veggies.







Add eggs and oatmeal and blend again.





Steam a whole cauliflower