Cauliflower Gratin ....Vegan
Prep Time
10 minutes
Prep Notes
it was a damp rainy day .. I had 2 heads of cauliflower and wanted comfort food and I sure did.
Cooking Time
35 minutes
Yields
6-8 people
Ingredients
1 head cauliflower
1/2 cup cashews
2 tablespooons lemon juice
3 cloves garlic
1 tablespoon white miso paste
1.2 teaspoon dijion mustard
3 tablespoon EVOO PLUS more for brushinhg
1/2 teaspoon sea salt more for tasting
black pepper
1 onion chopped
Topping
1/4 cup panko
1/4 cup hemp seed
1/2 sea salt
1/4 cup parsely chopped
Directions
pre heat oven 400' brush 11-17 inch casserole dish with evoo
Break cauliflower into smaLL florets pieces set aside.
In a medium pot boil water.
Roughly Chop cauliflower core and toss into boiling water with a pinch of sea salt. Cook until tender about 5-7 minutes.
Transfer cook cauliflower in to blender add garlic, miso, mustard, cashew, lemon, water,
2 tablespooon evoo salt and black pepper.
Blend until creamy.Mean while in a small bowl, make topping mix together hemp seeds, panko, sea salt set a side.
Heat remaining evoo add onions pinch sea salt cook until translucent about 5 minutees.Toss in cauliflower florest and 1/2 sauce mix to combine and put into prepared casserole dish.Pour remaining sauce over cauliflower evenly and sprinkle with topping. Bake 30-35 minutes or until topping is golden brown.