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

Ingredients

CASHEW ALFREDO

2medium onions, diced
8 garlic cloves
2cups vegetable broth
1tsp salt
½tsp black pepper
1cup cashews (soaked overnight)
1cup nutritional yeast
2tbsp miso
2tbsp lemon juice

GRATIN

1medium cauliflower, cut into bite sized florets
4tbsp Follow Your Heart vegan parmesean
1tbsp bread crumbs
1tsp 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.