The classic cauliflower crumble just got a healthy makeover with our vegan and low-fat recipe.
You won't need any cheese or butter, but you'll still get that crunchy topping and creamy heart you love.
On a baking tray, season cauliflower florets with salt, pepper, and oil. Then, roast them at 180°C (355°F) for 20 minutes.
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Peel and dice the potatoes and boil them for 15 minutes until soft.
Then, blitz them with oat milk and bouillon powder into a smooth sauce.
Using your fingertips, rub together the flour, salt and oil. Then, add oats, nutritional yeast, chopped nuts, and work into a crumbly mix.
To assemble, add the cauliflowers to a baking dish and cover them with the sauce.
Then, sprinkle over the crumble mix.
Bake the cauliflower crumble at 190°C (375°F) for 30 minutes until golden and crusty.