Cauliflower Gratin

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Cauliflower Gratin
Servings
Servings
Ingredients
CASHEW ALFREDO
2 medium onions, diced
1 tsp salt
1 cup cashews (soaked overnight)
2 tbsp miso
GRATIN
1 medium cauliflower, cut into bite sized florets
1 tsp chives or parsley, to garnish
Wine Pairing
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
1 tsp salt
1 cup cashews (soaked overnight)
2 tbsp miso
GRATIN
1 medium cauliflower, cut into bite sized florets
1 tsp chives or parsley, to garnish
Wine Pairing
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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