Garlic Aioli Cauliflower Cheese
Holy Moly Garlic Aioli
A simple recipe that takes 25 minutes to bake. Minimal ingredients and plant-based using vegan cheese and our heavenly Garlic Aioli. Created with love by Lucy at Lucy & Lentils.
Time: 25 minutes
- 85g half a tub of Holy Moly Garlic Aioli
- 1 head cauliflower separated into florets
- 35g Dijon mustard
- 1 tsp smoked paprika
- 200g plant-based smoked cheddar Violife
- 100g plant-based Parmesan cheese Violife
Preheat your oven to 180C.
Start by chopping the Cheddar cheese into very small chunks, small enough that you can easily mix it up with the Garlic Aioli! Next, grate the Parmesan cheese and set it on one side.
Place the cauliflower florets into a large bowl and cover them with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 3 minutes. Then transfer to an oven dish.
In a separate bowl, beat together the Garlic Aioli, Dijon mustard, smoked paprika, and the smoked Cheddar until everything is well mixed.
Spoon the mix all over the cooked cauliflower in the oven dish. Sprinkle the grated parmesan cheese over the top. Bake in the oven for 5-10 mins until golden brown!
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