This moreish recipe was originally developed by the makers of Lancashire Sauce, using traditional grated creamy Lancashire cheese for its smooth, rich flavour. Try it topped with crispy vegan bacon or crispy fried onions.
For a plant-based twist, simply swap in your favourite vegan melting cheese – such as Violife Creamy, Applewood Smoky Vegan, or Cathedral City Plant-Based Grated.
These dairy-free alternatives offer a satisfying melt and mellow tang, making this dish just as comforting and flavourful – and entirely meat- and dairy-free.
Many thanks to Lancashire Sauce for allowing us to adapt this recipe for our website.
Ingredients
Method
- Preheat your oven to 210°C/410°F/gas mark 6½.
- Simply blend the oil spices and 10 shakes of Lancashire Sauce in an oven dish, thoroughly coat the florets in the mixture and then place the dish in the oven for 20 minutes turning the cauliflower midway through.
- Remove from the oven and sprinkle over the grated cheese add a further 6 shakes of Lancashire sauce.
- Return to the oven for a further 10 minutes.
