Vegan Cauliflower Gratin Bowl
Ingredients
- 1 medium cauliflower
Miso cream sauce
- 3/4 cup soaked cashews (soaked overnight or in hot water for 1 hour)
- 4 tablespoons cornstarch
- 2 tablespoons mellow white miso
- 2 cups hot water
- 4 cloves garlic
- 2 teaspoons lemon juice
- 1/2 teaspoon ground mustard seed
Topping
- 2 tablespoons vegan butter
- 1 cup panko breadcrumbs
- 1/2 cup vegan cheese shreds
Preparation
Cut 1 medium cauliflower into bite-size florets.
Steam the florets until tender, about 5 minutes.
Blend the miso cream sauce ingredients on high until smooth and set aside.
Melt 2 tablespoons vegan butter over medium-high heat.
Add 1 cup panko breadcrumbs and toast until golden brown.
Remove from heat and mix in 1/2 cup vegan cheese shreds. Set aside.
Transfer the blended sauce to a medium saucepan and cook over medium-low heat, stirring constantly, for about 3 minutes, or until the sauce starts to thicken.
Assemble the gratin by either dividing the steamed cauliflower into 3 ovenproof bowls, adding sauce to cover, topping with panko cheese mixture, and baking at 375°F for about 20 minutes or until cheese has melted and breadcrumbs start to brown, then increase heat to 400°F and cook until breadcrumbs are browned.
Alternatively, place the steamed cauliflower in a baking dish, pour over the sauce, top with breadcrumb cheese mixture, bake at 375°F for 20 minutes, and broil for a few more minutes until breadcrumbs have browned.
