Cauliflower plumcake


Made with

(for four people)
1 cauliflower
500 g Bio Soya Drink natural
125 g Bio Soya Cuisine
100 g corn starch
100 g peeled almonds
2 tbsp of nutritional yeast flakes
black pepper
oil and salt.

For the sauce:
250 g of cherry tomatoes
1 leek
fresh herbs to taste (basil, marjoram, oregano)
lemon zest
2 tsp of lemon juice
1 pinch of salt


Cook the cauliflower in salted water for 20 minutes. In a saucepan prepare a béchamel combining BioSoya Drink, corn starch, oil, salt and nutmeg . Bring to boil and cook for a few minutes. In a large bowl, mash the cauliflower with a fork, add the bechamel, soy cream, nutritional yeast, chopped rosemary, pepper and a drizzle of oil. Season with salt and, if the dough is too soft, add more starch. Pour the mixture into an oiled and floured loaf pan with corn starch. Finish with some oil and bake at 180°C for about 45 minutes. Cut the cherry tomatoes into wedges and sauté them in a pan with plenty of oil. Season with salt to taste and set aside. Add the leek cut into rings into the same pan, lower the heat and cook slowly until softened. Add the cherry tomatoes again, the lemon zests and continue cooking for about ten minutes. Remove from the heat and finish with the fresh herbs and lemon juice.
Serve the sliced ​​plum cake with the sauce.