Name: Cauliflower Gratin
Ingredients: 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; 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); Petit Verdot

Cauliflower Gratin

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.