I made this dairy-free, gluten-free cheese sauce with diluted coconut milk.
1 medium head cauliflower
Cheese Sauce: 1/2 cup Angel Food Cheesey Sauce Mix
2 1/2 cups rice, soy or coconut milk
Topping: 2 tablespoons capers, rinsed and drained
1 tablespoon oregano leaves
Preheat the oven to 220°·C
Trim the cauli of its major leaves. Cut the base so the cauli sits flat. Place in a large microwave-proof bowl with 2 tablespoons of water. Cover and microwave on high for 2 minutes.
Remove and place in a small baking dish. Drizzle with the olive oil. Sprinkle with black pepper. Bake for about 50 minutes or until tender.
Meanwhile, prepare the sauce. Place the dry cheese sauce mixture in a microwave-proof bowl. Gradually, whisk in the dairy-free milk, until smooth. Cook in the microwave for about 3 minutes, until thickened. Stir every minute.
To serve, drizzle a little of the sauce in lines over the cauli letting it form a pool in the baking dish. Garnish with capers and oregano leaves. Serves 6.