cauliflower gratin

This vegan cauliflower gratin is rich, creamy and makes a great side dish or main dish. I ate it with massaged kale for dinner the other night and it was very satisfying. Make it gluten free by using GF panko. Cauliflower contains plant compounds that have been shown to reduce the risk of heart disease and cancer. Did you know that 1 cup of raw cauliflower provides 58% of the daily recommended intake of calcium, 15% of the daily recommended intake of folate, 7% of your daily recommended intake of fiber and about 10% of the recommended daily intake of choline (which helps brain development and the production of neurotransmitters). Plus it contains antioxidants that help fight inflammation.

Ingredients

1 small cauliflower (1 pound)

1/2 cup raw cashews

3/4 cup water

2 tablespoons fresh lemon juice

1 tablespoon miso paste

3 garlic cloves

1/2 teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

1/2 teaspoon sea salt (plus more to taste)

Freshly ground pepper

1 small yellow onion, thinly sliced

Topping

1/4 cup panko bread crumbs

1/4 cup crushed pine nuts or hemp seeds

1/4 teaspoon salt

1/4 cup finely chopped fresh parsley

Creating the Magic!

1. Preheat oven to 400F and brush an 11x17 inch baking dish with olive oil.

2. Break the cauliflower florets into small bite sized pieces and set aside for later use.

3. Roughly chop the cauliflower cores. Bring a medium pot of salted water to a boil and boil the cauliflower cores (not the florets!) for 5 minutes or until fork-tender. Transfer to a blender along with the cashews, water, lemon juice, miso paste, garlic, mustard, 2 tablesooons of olive oil. Blend until creamy.

4. Make the topping: In a small bowl, mix together the panko, pine nuts, and sea salt. Set aside.

5. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and pinches of salt and saute until softened (about 5 minutes). Stir in the cauliflower florets and half the sauce. Toss to combine and transfer to the baking dish. Evenly pour the remaining sauce on top and sprinkle with the panko mixture. Bake for 30 minutes or until the cauliflower is golden brown and tender. Top with the parsley and serve. Enjoy!