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Cauliflower Gratin

little pine
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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course, Side Dish
Cuisine Vegan
Calories 300 kcal

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
Keyword cashew alfredo, cauliflower, cauliflower gratin, vegan, vegetables
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