Vegan Cauliflower Gratin Bowl
Ingredients
- 1 medium cauliflower
- 2 tablespoons vegan butter
- 1 cup panko breadcrumbs
- 1/2 cup vegan cheese shreds
Miso cream sauce
- 3/4 cup cashews, soaked overnight or in hot water for 1 hour
- 4 tablespoons cornstarch
- 2 tablespoons mellow white miso, dissolved in 2 tablespoons water
- 2 cups hot water
- 4 cloves garlic
- 2 teaspoons lemon juice
- 1/2 teaspoon ground mustard seed
Preparation
Soak the cashews as directed in the ingredient list.
Cut the cauliflower into bite-size florets.
Steam the florets until tender, about 5 minutes.
Blend the miso cream sauce ingredients on high speed until smooth and set aside.
Melt the vegan butter over medium-high heat, add the panko breadcrumbs, and toast until golden brown.
Remove the breadcrumb mixture from heat and mix in the vegan cheese shreds, then set aside.
Transfer the blended sauce to a medium saucepan and cook over medium-low heat, stirring constantly, for about 3 minutes or until it thickens.
Assemble the gratin by dividing the steamed cauliflower into 3 ovenproof bowls or placing it in a baking dish, then cover with the sauce and top with the breadcrumb mixture.
Bake at 375°F for 20 minutes.
If using bowls, increase the oven temperature to 400°F and bake until the breadcrumbs are browned. If using a baking dish, broil for a few minutes until the breadcrumbs are browned.
