Serves 6
- 1 medium to large head cauliflower, divided into small florets
- 3 large carrots, sliced on the bias
- 2 tablespoons oil
- 2 tablespoons flour
- 1 cup unsweetened nondairy milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Daiya Cheddar Style, Jack or other vegan cheese
Bring water to boil in a large saucepan, add veggies, cover and simmer 15 minutes or until tender. Or steam veggies 10 minutes. Drain veggies well.
Preheat oven to 350 degrees F. Oil a 11 x 7-inch (2 quart) baking dish.
Heat oil in a small saucepan on medium. Whisk in flour and, whisking constantly, cook 3 to 5 minutes until roux smells toasty-nutty and has turned a light blonde color. Gradually add milk, whisking constantly. Cook and whisk 5 to 8 minutes or until thickened. Whisk in salt and pepper and remove from heat.
Place vegetables in prepared baking dish, pour sauce over, and sprinkle with Daiya. Bake 30 minutes, then broil about 4 minutes if desired to further melt and brown the Daiya.
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