Cauliflower Au Gratin

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Cauliflower Au Gratin

 

2 large heads cauliflower

1 medium onion, diced

1 1/4 cups soy milk

3/4 cup water

3 tablespoons raw cashew nuts

1 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon nutmeg

3 tablespoons oil

1/3 cup unbleached flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 teaspoon nutritional yeast

2 tablespoons whole wheat bread crumbs

1/2 teaspoon 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.