Vegan Cauliflower Gratin Bowl
Ingredients
- 1 medium cauliflower
Miso cream sauce
- 3/4 cup soaked cashews
- 4 tablespoons cornstarch
- 2 tablespoons mellow white miso
- 2 tablespoons water
- 2 cups hot water
- 4 cloves garlic
- 2 teaspoons lemon juice
- 1/2 teaspoon ground mustard seed
Breadcrumb topping
- 2 tablespoons vegan butter
- 1 cup panko breadcrumbs
- 1/2 cup vegan cheese shreds
Preparation
Cut the cauliflower into bite-sized florets.
Steam the florets until tender, about 5 minutes.
Blend the miso cream sauce ingredients until smooth and set aside.
Melt the vegan butter over medium-high heat.
Add panko breadcrumbs and toast until golden brown.
Remove from heat and mix in vegan cheese shreds; set aside.
Transfer the sauce to a medium saucepan and cook over medium-low heat, stirring constantly, until it thickens, about 3 minutes.
Divide the steamed cauliflower into three ovenproof bowls or place in a baking dish.
Add the sauce to cover the cauliflower.
Top with the breadcrumb mixture.
Bake at 375°F for 20 minutes or until cheese melts and breadcrumbs start to brown.
If using bowls, increase heat to 400°F and bake until breadcrumbs brown; if using a dish, broil for a few minutes until breadcrumbs brown.
Tips
For an oil-free option, omit cheese and breadcrumbs and serve steamed cauliflower with miso sauce alone.
