Friday, July 31, 2015

Vegan Cauliflower Gratin

Are you ready for this? Do you like comfort food? If you answered yes to at least one of those questions then prepare yourself for the yummy treat I am about to show you.

Level of difficulty: kids were at my feet the whole time, they could have helped too!

Time: 20min to prepare and 20min to cook

Vegan (yes Vegan) Cauliflower Gratin

4 lb (2 large heads) cauliflower florets
2 cups precooked brown rice
4 TBSP coconut oil
4 large cloves garlic, minced
1 red onion, minced
1 tsp salt
1 tsp pepper
4 TBSP all purpose flour
3 cups non dairy milk (coconut, almond, soy) room temperature
1/2 tsp ground nutmeg
1/2 tsp cayenne
1 tsp dried Italian herbs (whatever you have on hand, I used oregano, basil and parsley)
1 cup nutritional yeast and 1/4 cup for topping
1 1/2 cup vegan mozzarella cheese (I used Daiya) and 1/4 cup for topping (it was one bag for me)
1/2 cup panko bread crumbs

*make sure your brown rice is done before you start... we all know how long it takes to cook*

Preheat oven to 400 degrees. Spray a 13 x 9 pan with olive oil or use your coconut oil to grease it

Cut cauliflower into bite-sized pieces and steam for 7min. Combine the cauliflower and rice in a bowl and set to the side.

In a large pot (you will see why you need a large pot at the end), warm the coconut oil over medium heat. Add garlic, onion, salt and pepper. Saute until softened. Add the flower and cook for another minute. Slowly start adding the milk, stirring after each cup to combine. Turn the heat down to low and let thicken. Add the nutmeg, cayenne and Italian herbs, stir. Add in the nutritional yeast and vegan mozzarella, stir. Let it all melt, may need to turn the heat up to medium again. Now take that bowl of rice and cauliflower and add it to the large pot. (Glad I warned you about the large part right??) Add salt and pepper to taste, stir to combine and coat the rice and cauliflower in the yummy cheese sauce.

Pour into the 13 x 9 pan, even out and top with nutritional yeast, vegan mozzarella and pepper. Bake for 20 minutes, or until the edges start to bubble and you have a nice brown top on part of it. If you think the mixture looks to dry feel free to pour in some more of the milk in to it.

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