150 ml almond milk
2 tbsp corn flour
2 tbsp nutritional yeast
Salt & Pepper
Clean and put the cauliflower in a tray, leaving all the roses looking on top.
If you are using fresh cauliflower, boil for 8-10 minutes. The frozen one can be directly placed in the tray.
Place in a blender all the other ingredients and make a sauce as smooth as possible. Then, put the sauce in a pan and leave it boiling and becoming thick, whisking constantly. It will take 5/6 minutes.
Put the cream on top of the cauliflowers. Add a splash of oil and bake in the oven at 220°C for about 20 minutes, until it makes a gold and crunchy crust.