Cauliflower Gratin
Ingredients
Metric
1 kg ~ 1 medium cauliflower
60 g breadcrumbs
Roux:
240 ml milk | soy, oat or cashew
20 g ~ 2 tbsp cornstarch
15 g ~ 3 tbsp nutritional yeast
7 ml ~ ½ tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
US
2 lb ~ 1 medium cauliflower
½ cup breadcrumbs
Roux:
1 cup milk | soy, oat or cashew
2 tbsp cornstarch
3 tbsp nutritional yeast
½ tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
MAKES2 portions
PREP TIME10 minutes
COOKING TIME25 minutes
TOTAL TIME35 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Cut cauliflower into florets. Arrange the florets on top of a baking tray lined with baking paper. Use two baking sheets and double-line the tray.
2Roast in the middle oven for 10 minutes.
3In the meantime, make the roux. Add milk, nutritional yeast, cornstarch, olive oil, garlic powder, onion powder and salt to a medium-size saucepan (20 cm ~ 8 inch).
4Whisk to combine.
5Cook over medium heat (induction #5) for ~ 2 minutes until the milk begins to steam. Whisk continuously until the roux thickens. Set aside.
6Take cauliflower out of the oven and move the florets closer together on the tray.
7Pour the roux over the cauliflower.
8Top with breadcrumbs. Tip: Lightly spray the breadcrumbs with olive oil.
9Bake in the middle of the oven for 15 minutes.
10Transfer to plates.
Nutritional Info
Makes 2 portions
290 Calories per portion
16g protein
41g carbohydrates
10g fiber
9g fat
290 Calories per portion
16g protein
41g carbohydrates
10g fiber
9g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, C, K
High in Omega 3
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
