The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Whole Roasted Cauli Cheez & Trimmings
A vegan Easter showstopper you can’t resist. Roast a whole cauliflower with pesto until golden, then smother in a creamy mustard cheez sauce. Dish up with a rainbow of bright veg: cabbage, carrots, potatoes.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp chickpea flour (use half) (chickpea flour (100%))
- 1 tsp dried thyme
- 2 carrot
- 1 red cabbage
- 1 tbsp maple syrup
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tbsp apple cider vinegar
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 cauliflower
- 1 tsp Chinese five-spice (Star Anise, Sichuan Pepper, Fennel, Cassia, Cloves)
- 2 tbsp basil pesto (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
- 2 large potatoes
Nutritional Information
Calories: 600
Protein: 14g
Carbs: 75g
Fat: 27g
Whole Roasted Cauli Cheez & Trimmings
A vegan Easter showstopper you can’t resist. Roast a whole cauliflower with pesto until golden, then smother in a creamy mustard cheez sauce. Dish up with a rainbow of bright veg: cabbage, carrots, potatoes.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Remove the cauliflower leaves and reserve for later. Fill a large saucepan with salted boiling water and add the whole cauliflower. Boil for 5 mins, then drain. Set aside for 5 mins, then coat in the pesto.
- Meanwhile, peel the potatoes and cut into 2cm cubes. Peel the carrots and cut into 2cm-thick batons. Trim the cabbage and finely slice.
- Place the potato, carrots and cauliflower on a lined baking tray. Drizzle the carrots with half the maple syrup. Sprinkle the potatoes with the thyme. Drizzle all with 2 tsp oil; season with sea salt and black pepper. Roast for 15 mins, then add the cauliflower leaves. Roast for a further 5-10 mins, until all the vegetables are soft and turning golden.
- Meanwhile, place the cabbage, vinegar, five-spice and remaining maple syrup in a small saucepan with 200ml boiling water. Season with sea salt and black pepper, then simmer for 10 mins with the lid on. Remove the lid and simmer for 8-10 mins more.
- Make the cheese sauce; heat another small saucepan with 2 tsp oil on a medium heat and add half the pack of flour, mixing constantly for 2 mins to form a roux. Slowly whisk in the cream, mustard (to taste) and yeast. Season with sea salt and black pepper. Cook for 3-5 mins until thickened.
- Serve the cauliflower, topped with the cheese sauce, with the roasted vegetables and cabbage.
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