Cauliflower Gratin
Ingredients
Metric
500 g frozen cauliflower
60 g breadcrumbs
Roux:
240 ml milk | soy, oat or cashew
20 g ~ 2 tbsp cornstarch
15 g ~ 2 tbsp nutritional yeast
7 ml ~ ½ tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
US
1 lb frozen cauliflower
½ cup breadcrumbs
Roux Sauce:
1 cup milk | soy, oat or cashew
2 tbsp cornstarch
2 tbsp nutritional yeast
½ tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
MAKES2 portions
PREP TIME10 minutes
COOKING TIME25 minutes
TOTAL TIME35 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Add frozen cauliflower (take it directly from the freezer) to an oiled casserole dish, preferably cast iron.
2Roast in the middle of the oven for 10 minutes.
3In the meantime, make the roux. Add milk, nutritional yeast, cornstarch, olive oil, onion powder, garlic powder and salt to a small saucepan (18 cm ~ 7 inch).
4Whisk to combine.
5Cook over low heat (induction #4) for ~ 2 minutes. Whisk continuously until the roux thickens. Set aside.
6Pour the roux over the cauliflower.
7Top with breadcrumbs.
Tip: Lightly spray the breadcrumbs with olive oil.
Tip: Lightly spray the breadcrumbs with olive oil.
8Bake in the middle of the oven for 15 minutes.
9Transfer to plates.
Nutritional Info
Makes 2 portions
270 Calories per portion
15g protein
39g carbohydrates
10g fiber
8g fat
270 Calories per portion
15g protein
39g carbohydrates
10g fiber
8g fat
High in Vitamins B1, B2, B3, B6, Folate, C, K
High in Omega 3
High in Copper
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3
High in Copper
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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