Cauliflower Gratin

 Prep Time:  0 min
 Cooking Time:    0 min
 Servings:  1 person  

  • 1 cup cashew butter
  • 1 head of cauliflower
  • 2 leeks
  • 1 small onion
  • 3 c. veggie broth
  • 2 tbsp. nutritional yeast
  • 1 tsp. fresh thyme leaves
  • 1 tbsp. olive oil
  • 1/2 tsp.
  • 1/2 tsp. pepper
  • 1/2 loaf day-old hard bread

1) Preheat oven to 375.

2) Steam cauliflower and bring to a boil. Chop cauliflower in bite-size pieces. When water boils, put in cauliflower to steam. Cauliflower should only steam until it is al dente (i.e. it should be more hard than soft). Remove and place in casserole dish.

3) Chop onion and leeks. In the medium saucepan, heat olive oil. When oil is hot, sauté leeks and onion on medium high for 7 minutes, then reduce heat to simmer for about 30 minutes or until caramelized.

4) Blend cashew butter, nutritional yeast, veggie broth, thyme, salt and pepper. The consistency should be creamy so if you need to add more veggie broth to thin it out, do so. And if you like it “cheesier,” add more nutritional yeast.

5) When the leeks and onions are caramelized, mix them in with the cauliflower (should be distributed evenly).

6) Pour cashew cream sauce over cauliflower. Make sure you cover it with the sauce (this will allow the cauliflower to soak up as cream sauce as possible).

7) Clean food processor. Add bread and process. Sprinkle over the cauliflower and cream.

8) Bake gratin at 375 degrees for 15-20 minutes or until cauliflower is soft (not too soft), the cream is bubbling and the breadcrumbs are browned.

9) Let cool for 15 mins.

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