... Revel in the delight of delicious dairy free cheese sauce cushioning delicate kernels of corn which are sheltered beneath a thatch of golden crumble. This dish tastes so good, you will definitely not be able to resist seconds and may even be tempted to eat it straight from the casserole dish rather than going through the laborious process of having to transfer it to your plate. This will be one of the best dishes that you will make this year and portrays British home-cooking at its best. Perfect for cold winter evenings when you need something hearty and warming to pamper your ever whim.
1 small cauliflower broken into florets
4 tablespoons wholemeal flour
350ml (12 fl oz) Soya milk
2 tablespoons olive oil
1 326g (11 ½ oz) tin drained sweet corn
2 tablespoons fresh, chopped parsley
125g (4 oz) grated dairy free cheese
25g (1 oz) Soya spread
25g (1 oz) porridge oats
50g (2 oz) Whole wheat flour
25g ( 1 oz) crushed almonds
Immerse the cauliflower florets in salted, boiling water for five minutes. Drain but reserve the stock.
Heat the oil in a pan and add the flour. Stir until the mixture forms a stiff dough.
Add small quantities of Soya milk and continue stirring until all of the milk has been used up and the mixture resembles a sauce.
Add 150ml (1/4 pint) of the cauliflower stock and turn up the heat.
When the sauce has thickened, blend in the sweet corn, half the dairy free cheese, all of the parsley and cauliflower.
Transfer to an ovenproof casserole dish.
To make up the crumble:
Place the flour and butter in a bowl.
Rub the Soya spread into the flour until it resembles breadcrumbs.
Add the oats, the remainder of the cheese and the almonds.
Distribute evenly over the vegetable ensemble and bake in a pre-heated oven at 190°C, 375°F, Gas mark 5 for 25 minutes or until golden brown and crispy.