Makes 5 portions
Boil the potatoes until soft, drain and mash with a quarter of the Plant-based Cheese Sauce and herbs.
Roast the florets of cauliflower in oil with the shallots for 30 minutes (or until crispy) at 180oC (360oF).
Mix with the remaining sauce. Pour in the dish and pipe the mash on top of the mix.
Spray with the glaze and gratinate under the grill until golden.
- 1litre Macphie Plant-based Cheese Sauce
- 500g peeled potatoes
- 1 large head of cauliflower
- 2 large shallots
- 100ml Macphie Plant-based Glaze
- 10g chopped parsley and chives