500 g of cauliflower florets
15 g vegan margerine
15 g wholemeal flour
150 ml vegetable stock
150 ml vegan milk
4 tbs crunchy peanut butter
1 small pinch of grated nutmeg (optional)
1 pinch of chilli flakes
1/2 tsp of Marmite
freshly ground black pepper
2 tbs of chopped peanuts to garnish
Steam the cauliflower for approx 5 - 7 minutes until cooked but still slightly
crisp.Cover and keep warm whilst making the sauce.
Melt the vegan margerine in a saucepan, add the flour and cook for a few minutes
stirring all the time.
Add the vegan milk and stock and bring to the boil whilst stirring. Simmer for 4 - 5
minutes and then add the peanut butter , a spoonful at a time.
Add the Marmite, chilli flakes and nutmeg if using. Add some ground pepper (salt if necessary)according to taste.
Pour the sauce over the cauliflower and add the chopped peanuts.
Serve with brown basmati rice.
15 g vegan margerine
15 g wholemeal flour
150 ml vegetable stock
150 ml vegan milk
4 tbs crunchy peanut butter
1 small pinch of grated nutmeg (optional)
1 pinch of chilli flakes
1/2 tsp of Marmite
freshly ground black pepper
2 tbs of chopped peanuts to garnish
Steam the cauliflower for approx 5 - 7 minutes until cooked but still slightly
crisp.Cover and keep warm whilst making the sauce.
Melt the vegan margerine in a saucepan, add the flour and cook for a few minutes
stirring all the time.
Add the vegan milk and stock and bring to the boil whilst stirring. Simmer for 4 - 5
minutes and then add the peanut butter , a spoonful at a time.
Add the Marmite, chilli flakes and nutmeg if using. Add some ground pepper (salt if necessary)according to taste.
Pour the sauce over the cauliflower and add the chopped peanuts.
Serve with brown basmati rice.
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