Cauliflower Au Gratin .

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Cauliflower " Au Gratin " .

 

 

2 heads cauliflower

1 medium onion, diced

1 1/4 cup soymilk

3/4 cup water

3 Tbsp. raw cashew nuts

1 tsp. salt

1/8 tsp. white pepper

1/8 tsp. nutmeg

3 Tbsp. oil

1/3 cup unbleached flour

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. garlic powder

1 tsp. nutritional yeast

2 Tbsp. whole wheat bread crumbs

1/2 tsp. paprika

 

 

 

 

Cut the cauliflower into medium pieces and place in a bowl with

the onions. Set aside.

 

Blend the soy milk, water, cashews, salt, white and black pepper,

nutmeg, garlic powder, and nutritional yeast in a blender until

smooth. Pour into a saucepan and gently heat, stirring often.

Meanwhile, heat the oil in a small saucepan. Add the flour to make a

roux. Then whisk the heated soy milk mixture into the roux to make a

light, creamy sauce. For a thicker sauce, use more roux. Pour the

sauce over the vegetables and stir.

 

Oil a casserole dish. Pour the vegetable and sauce mixture into the

pan and press lightly. Sprinkle the bread crumbs over the vegetables

and cover with paprika. Cover and bake in a preheated oven at 350

degrees for 45 to 55 minutes.