Vegan Cauliflower Gratin
By Stacey Amagrande
½ medium onion diced small
2 tbsp minced garlic
2 cups cauliflower chopped into small florets
¼ cup raw cashews
1 cup water
½ tsp garam masala
½ tsp cumin
salt & pepper to taste
4 tbsp cooking oil
1 tbsp nutritional yeast
⅓ cup Panko bread crumbs seasoned
1
coat a large pan (with fitted lid) with cooking oil
2
Sauteed onion over medium heat until tender about 3 minutes
3
Add the garlic, cauliflower, parsley and spices stir together
4
put the lid on and cook for about 8 minutes over medium low heat until cauliflower is very tender
5
Blend water and raw cashews to make a cashew cream
6
Add the cashew cream and the yeast and cook for 2 to 3 minutes more.
7
To make the crumb topping toast the Panko bread crumbs in a pan with the oil until golden tasting for seasoning
8
put bread crumb topping on top of the cauliflower sprinkle with more fresh parsley and enjoy!
Ingredients
½ medium onion diced small
2 tbsp minced garlic
2 cups cauliflower chopped into small florets
¼ cup raw cashews
1 cup water
½ tsp garam masala
½ tsp cumin
salt & pepper to taste
4 tbsp cooking oil
1 tbsp nutritional yeast
⅓ cup Panko bread crumbs seasoned