Creamy Vegan Cauliflower Gratin
Ingredients
- 1 large head of Cauliflower (or 2 smaller ones)
- 2 1/2 Tbsp Vegan Butter
- 1/3 cup Flour
- 2 cups Plant Based Milk
- 1 cup grated Vegan Gouda Cheese
- 1/2 cup grated Vegan Mature Cheddar
- 1 tsp Garlic Powder
- 1 tsp Thyme
- 1/4 tsp Nutmeg
- Salt & Pepper to taste
- For Cauliflower Mac: 6 oz Pasta, cooked according to package directions.
Topping
- 1/2 cup grated Vegan Gouda
- 1/3 cup Panko Bread Crumbs
- 1 Tbsp Vegan Butter, melted
- Optional: 1 Tbsp chopped Parsley for garnish
Preparation
Cut the Cauliflower into florets and briefly boil them in salted water for 3 minutes. Drain and set aside.
Heat the Plant Milk until it simmers as you prepare the sauce.
In a separate pot over medium-high heat, melt the Vegan Butter. Add the Flour and mix well to form a paste. Gradually add the hot Plant Milk while whisking until well incorporated.
Allow the mixture to thicken slightly, then add 1 cup of grated Gouda and 1/2 cup of Cheddar. Continue whisking until the sauce becomes creamy.
Add the Thyme, Garlic Powder, Nutmeg, Salt, and Pepper, and cook until the sauce is smooth.
Pour about a quarter of the sauce into the bottom of a large baking dish. Place the cooked Cauliflower florets in the dish and pour the remaining sauce over them.
Combine the Bread Crumbs, remaining 1/2 cup of grated Gouda, and melted Butter. Sprinkle this mixture over the cauliflower.
Bake at 375 degrees Fahrenheit for 30 minutes, then move the dish to the top rack of the oven and broil at 400 degrees Fahrenheit for 5 minutes or until the top turns golden brown. Keep an eye on it to prevent burning.
