Blas Y Tir - The home of welsh produce - Our Recipes

Vegan Cauliflower Cheese & Polenta Shepherdless Bake

Classic comfort food, a bowl of cauliflower cheese is a warming end to any busy work day, and a great addition to a dinner table, but what to do if you don’t eat cheese? Fear not friends, because food blogger The Balanced Kitchen has the solution, a vegan cauliflower cheese & polenta shepherdless bake.

Ignore the long title and think instead of a delicious bowl of veggie goodness, finished with a thick and creamy cauliflower topping. Too good to miss out!

You can check out more from The Balanced Kitchen by visiting her Instagram page!

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4.64 out of 5

  • 1hr 15mins
  • Serves 4
Vegan Cauliflower Cheese and Polenta Bake Crop


  • 1 Large onion, diced
  • 2 Garlic cloves, chopped
  • 4 Large leaves of a Blas y Tir savoy cabbage, washed and chopped finely
  • 600ml Tomato passata sauce
  • 1 Vegetable stock cube, dissolved in 200ml boiling water
  • 2 Tins brown lentils, rinsed and drained
  • 1 Tin cannellinin beans, rinsed and drained
  • 1 tbsp Granulated molasses
  • 1 tbsp Ground cumin
  • 1 tbsp Ground coriander
  • 1 tbsp Sweet paprika
  • Salt & pepper to season


  • 500ml Water, boiled in a pan
  • 1-2 Cups polenta
  • 1 Cup nutritional yeast flakes
  • 1/2 Blas y Tir cauliflower, grated
  • Fresh thyme



  1. Pre-heat your oven to 180°C/Gas Mark 4.
  2. Using a large casserole pot, gently saute onions & garlic for 4-5 minutes on a hob over a gentle heat.
  3. Add the lentils to the pot, followed by the beans, passata, stock, spices, coriander, molasses, seasoning and cabbage. Stir to combine.
  4. Simmer for 5 minutes while you prepare the topping.
  5. Topping: Gradually add the polenta to the boiled pan of water, stir continuously until a thick batter is formed, but is still an easy consistency  to stir.
  6. Add the grated cauliflower, nutritional yeast, thyme and seasoning.
  7. Add the toppingto the base by simply spooning and smoothing the vegan cauliflower cheese mix on top of the base in the casserole pot.
  8. Place the casserole pot in the oven and bake for 30 minutes at 180°C/Gas Mark 4.
  9. Sprinkle with fresh thyme before serving.

Serving Suggestion:

Serve with freshly steamed vegetables of your choice for a nourishing and filling meal!

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