Cannellini Cauliflower Cheese — a plant-based British recipe by BOSH!
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Cannellini Cauliflower Cheese

Cauliflower cheese is one of those dishes that just feels like a hug, and this version is one we keep coming back to again and again. We've added cannellini beans to make it properly filling, and the cheese sauce is so creamy and rich you'd genuinely never guess it was plant-based. It's got that golden, bubbling top and tender florets underneath, which is exactly what you want on a weeknight when you need something comforting fast. Honestly, this one's on our table constantly. Make it tonight and you'll see why.

Cook: 40 min
Serves 4

Before You Start

  • Large baking dish
  • Large saucepan
  • Food processor
  • Whisk

Ingredients

  • 1 large cauliflower
  • 1 jar of cannellini beans
  • 30g grated plant-based cheese
  • 75g plant-based butter
  • 75g plain flour
  • 600ml plant-based milk
  • 100g plant-based cheese
  • 2 tbsp Nooch
  • 2 tsp mustard powder
  • Salt & pepper
  • 50g stale bread
  • 1 tbsp dried sage
  • steamed greens

Method

1

Prepare your cauliflower and beans

  • Cut the cauliflower into florets
  • Drain and rinse the beans
  • Set to one side
2

For the cheese sauce

  • Melt the butter in a large saucepan over medium heat
  • Once melted, stir in the flour and cook for 30 seconds
  • Reduce the heat to low and continually pour in the milk a splash at a time whilst constantly whisking
  • Once all the milk has been added, your sauce should be smooth and creamy
  • Stir through the cheese, nooch, mustard, 2 tsp salt and pepper
3

Time to bake

  • Fold the cauliflower and beans through the cheese sauce
  • Pour the cheesy bean mixture to the baking dish and wrap tightly with tin foil
  • Transfer to the oven and bake for 30-35 minutes
4

Prepare the breadcrumbs

  • In a processor, blitz the bread until they resemble breadcrumbs, add the dried sage and pulse to combine
5

Time to serve

  • After 20 minutes, remove the bean bake from the oven and scatter over the bread crumbs
  • Return to the oven for the final 15 minutes of baking
  • You could also pop it under the grill for a couple of minutes so that it goes golden
  • Your bake is ready when the cauliflower is soft and the cheese is bubbling

Tips & Variations

  • Make it crunchier on top: We love scattering some breadcrumbs mixed with a little olive oil over the top before it goes in the oven. You get this incredible golden crust that takes the whole thing to another level.
  • Add extra veg: This is a great fridge-raider recipe. Broccoli, leeks, or even some frozen peas stirred in with the cauliflower work brilliantly if you want to bulk it out.
  • Get the sauce right: Don't rush the roux. Cook the flour in the butter for a full 30 seconds before you add any milk. It gets rid of that raw flour taste and makes the sauce so much better.

Why This Works

The trick here is building the sauce slowly, adding the milk a splash at a time and whisking constantly. It sounds fiddly but it only takes a few extra minutes and it's the difference between a lumpy sauce and one that's silky smooth. The cannellini beans aren't just there for protein either, they add this lovely creamy body to the whole dish that makes every bite feel really substantial.