Cauliflower Gratin

Print Recipe
 Cauliflower Gratin
Servings
Servings
Ingredients
CASHEW ALFREDO
2 medium onions, diced
8 garlic cloves
2 cups vegetable broth
1 tsp salt
½ tsp black pepper
1 cup cashews (soaked overnight)
1 cup nutritional yeast
2 tbsp miso
2 tbsp lemon juice
GRATIN
1 medium cauliflower, cut into bite sized florets
4 tbsp Follow Your Heart vegan parmesean
1 tbsp bread crumbs
1 tsp chives or parsley, to garnish
Wine Pairing
Petit Verdot
Instructions
PREHEAT oven 350°F.
SAUTÉ onions and garlic in olive oil until translucent.
PLACE all ingredients for cashew alfredo in a high speed blender.
BLEND until completely smooth and set aside.
PLACE cauliflower and sauce in a heat proof ceramic dish. Cover with aluminum foil. Bake for 30-45 minutes until tender.
REMOVE foil and cover with vegan parmesan.
BAKE for a further 8-10 minutes or until melted.
REMOVE from oven and top with bread crumbs and chives.
Ingredients
CASHEW ALFREDO
2 medium onions, diced
8 garlic cloves
2 cups vegetable broth
1 tsp salt
½ tsp black pepper
1 cup cashews (soaked overnight)
1 cup nutritional yeast
2 tbsp miso
2 tbsp lemon juice
GRATIN
1 medium cauliflower, cut into bite sized florets
4 tbsp Follow Your Heart vegan parmesean
1 tbsp bread crumbs
1 tsp chives or parsley, to garnish
Wine Pairing
Petit Verdot
Instructions
PREHEAT oven 350°F.
SAUTÉ onions and garlic in olive oil until translucent.
PLACE all ingredients for cashew alfredo in a high speed blender.
BLEND until completely smooth and set aside.
PLACE cauliflower and sauce in a heat proof ceramic dish. Cover with aluminum foil. Bake for 30-45 minutes until tender.
REMOVE foil and cover with vegan parmesan.
BAKE for a further 8-10 minutes or until melted.
REMOVE from oven and top with bread crumbs and chives.

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