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Creamy vegan cauliflower casserole

Ingredients

  • FOR THE TOPPING:

Directions

We do believe in the power of veggies and, in our opinion, cauliflower is the hero between all of them. You can “rice” it, you can make it into pizza crust, you can use it instead of potatoes for a low-carb mash and you can even steam it, freeze it and then blend it for a veggie-packed smoothie. With his slightly sweet flavor, it’s such a versatile ingredient. In this recipe, anyway, cauliflower is not used to resemble anything else but just to celebrate his awesomeness. You just have to steam it and then cover it in a “cheesy” macadamia + nutritional yeast sauce until crisped and flavored up. It’s basically potato gratin, but made out of cauliflower. Serve it at a party as a side dish instead of the usual potato salad. Even the pickiest of the eater is it going to love it. Promise.

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Steps

1

Soak macadamia nuts in hot water for at least 1 hour.

2

Trim cauliflower into florets and wash them well.

3

Place the cauliflower florets into the basket for steam cooking of the microwave, set 300g as weight and steam until cooked through.

4

In the meantime, chop leeks and sauté them in 2 tsp olive oil with a pinch of salt and tried thyme until nice and soft.

5

Rinse and drain macadamia nuts and blend them with water, dijon, salt, black pepper and nutritional yeast in a high speed blender until you get a clump-less sauce.

6

When cauliflower is it going to be cooked, pour out the steaming basket out of the microwave and carefully place florets, drained well from cooking water, in a microwave safe baking tin.

7

Add a pinch of salt and cooked leeks and mix everything together. Cover with the macadamia sauce.

8

In a small bowl, mix together almond flour, nutritional yeast, dried thyme, salt and ghee until you get crumbs.

9

Top the cauliflower covered in sauce with the nut crumbs and bake it on “COMBI” mode for 20 minutes. When ready, top it with fresh parsley and serve warm.

Enjoy

Creamy vegan cauliflower casserole

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Ingredients

Adjust Servings:
1 cauliflower medium head
2 leeks
2 tsp Olive Oil or ghee
60g macadamia nuts
300g water
3 tbsp nutritional yeast
1/2 tsp dijion mustard
1/2 tsp dried thyme
pink salt
black pepper
parsley fresh, to serve
FOR THE TOPPING:
2 tbsp almond flour
2 tbsp nutritional yeast
2 tbsp Olive Oil or ghee
1/2 tsp dried thyme

Nutritional information

156
Calories
6g
Carbs
12g
Fat
5.5g
Protein

Naturalmente Buono

Naturalmente Buono

We’re Marta and Mimma, daughter and mother, and we share the love for cooking (always better when together!) and wholesome, pure and vibrant food.

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