Creamy Cauliflower Gratin
Ingredients
- 1 large head of Cauliflower (or two smaller ones)
- 2 1/2 Tbsp of Vegan Butter
- 1/3 cup Flour
- 2 cups Plant Based Milk
- 1 cup grated Vegan Gouda (e.g., @followyourheart)
- 1/2 cup grated Vegan Mature Cheddar (e.g., @violife)
- 1 tsp of Garlic Powder
- 1 tsp of Thyme
- 1/4 tsp of Nutmeg
- Salt & Pepper to taste
- 1/2 cup grated Vegan Gouda for topping
- 1/3 cup Panko Bread Crumbs
- 1 Tbsp of Vegan Butter, melted
- Optional: 1 Tbsp of chopped Parsley for garnish
Preparation
Cut the Cauliflower into florets and boil them in salted water for 3 minutes. Drain and set aside.
Simmer the Plant Milk while preparing the Sauce.
In a pot on medium-high heat, melt the Vegan Butter. Add Flour and mix to form a paste. Pour in hot Plant Milk and whisk until incorporated.
Let the liquid thicken slightly, then add 1 cup of grated Gouda and 1/2 cup of Cheddar. Whisk until creamy.
Add Garlic Powder, Thyme, Nutmeg, Salt, Pepper, and cook until smooth.
Pour 1/4 of the sauce in a baking dish. Add Cauliflower and pour remaining sauce over it.
Mix Bread Crumbs, 1/2 grated Gouda, and melted Butter. Sprinkle over the top.
Bake at 375°F for 30 minutes, then broil at 400°F for 5 minutes until golden brown.
