5tablespoons flaked almonds(or sub breadcrumbs - gluten-free if necessary)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the cauliflower and broccoli florets in a large baking dish
Heat up oil in saucepan and add onions once hot
Fry on a low heat for around 10 minutes, until soft and slightly caramelised
Measure out the almond milk, and add the cornflour to the jug or measuring container and mix very well until completely dissolved
Add this almond milk + cornflour mixture, nutritional yeast, stock cube, salt + pepper and bring to a boil then turn to a low heat
Keep stirring until the sauce has thickened - it may seem very thick at this stage, but the cauliflower and broccoli do release water whilst cooking so the sauce should definitely be on the thicker side
Pour the sauce over the cauliflower and broccoli florets
Sprinkle over flaked almonds
Cover the dish with tin foil or baking paper and bake for around 20 minutes (30 minutes if you prefer the vegetables to be soft)
Take off foil or baking paper and bake for a further 10 minutes, until top is crispy and golden brown