Cauliflower Gratin
Cauliflower Gratin with Cashew Alfredo is a creamy, comforting, and entirely plant-based dish. This vegan gratin features tender cauliflower florets smothered in a rich cashew Alfredo sauce and topped with vegan parmesan and bread crumbs for a perfect golden crust. Paired with a robust Petit Verdot, it makes a delightful meal.
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.
Nutrition
Calories: 300kcalCarbohydrates: 25gProtein: 10gFat: 18gSaturated Fat: 3gCholesterol: 0mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 1000IUVitamin C: 60mgCalcium: 60mgIron: 3mg
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