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Vegan

Cauliflower Gratin

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See more Paleo vegan recipes at: Paleo Vegan Recipes

None
Servings
4 - 6

Ingredients

  • 1 large head of cauliflower cut into
  • florets (5-6 cups)
  • 1 large (about 1/2 lb.) leek, halved lengthwise and cut crosswise into half moons
  • 2 Tbs. olive oil
  • 11/4 cup almond milk
  • 1/3 cup cashew butter
  • 1/2 cup nutritional yeast
  • 2 garlic cloves, pressed in garlic press
  • 1/4 cup chopped chives

Preparation

  1. Preheat oven to 425°F.
  2. Combine cauliflower and leeks on a parchment-lined baking sheet. Drizzle with olive oil and toss with your hands to mix. Sprinkle all over with salt and pepper and roast for 20 minutes, stirring halfway through.
  3. While cauliflower is roasting, combine almond milk, cashew butter, nutritional yeast, and garlic in a blender. Purée until smooth and creamy. Season to taste
  4. with salt. Transfer to a small saucepan and simmer to warm.
  5. Remove roasted cauliflower and leeks from oven and combine with “cheese” sauce in an 8-inch square baking dish.
  6. Return to oven, and bake 5-7 minutes longer, until mixture is hot.
  7. Divide between individual serving
  8. dishes, sprinkle with chives, and
  9. serve hot.

Nutrition Information

  • Calories 200
  • Carbohydrate Content 17 g
  • Cholesterol Content 135 mg
  • Fat Content 13 g
  • Fiber Content 5 g
  • Protein Content 8 g
  • Saturated Fat Content 2 g
  • Sodium Content 0 mg
  • Sugar Content 5 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g