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  • Dr. Alexandra Berger

Cauliflower Vegan Gratin

Vegan - Gluten free - Grain free


This is a great way to get enough veggies and protein in one tasty and comforting dish.



Ingredients (2-3 servings)

  • 1/2 big cauliflower head washed or 1 small cauliflower head, cut in small florets

  • Olive oil

  • 1 can northern beans/white beans drained

  • 1.5 tablespoon nutritional yeast (or to taste) *sub with parmesan cheese if not vegan

  • 1/2 tsp salt (or to taste)

  • ½ tsp of powder garlic or 1 clove raw garlic

  • 1 tsp dried herbs de provence or any dried herbs you like

  • pepper (optional)

  • 1/4 cup almond milk or any type of milk

  • a handful of plantain chips crushed in herb grinder (I used "maduro" plantain chips, you can try with green plantain) *sub with breadcrumbs if not GF or any nut grinded (walnuts, almonds, etc) 


Instructions


  • Preheat oven 350F

  • Cover cauliflower florets with enough water in a big saucepan, boil at medium high heat for 10-15min until tender when pinched with a fork, drain, place in baking dish, add a splash of olive oil with a pinch of salt, mix and set aside.

  • While the cauliflower cooks, mix beans, nutritional yeast, salt, dried herbs and milk in food processor or blender. Blend until creamy. Adjust salt, herbs, yeast and pepper as needed (if it seens too thick add more milk or water., it should be a bit runny). Don't make it too salty since the plantains will add lots of flavor.

  • Pour bean sauce over cauliflower and mix gently, you want to leave a thicker layer on top.

  • Sprinle the platain crumbs on top of the sauce and sprinkle some more dried herbs and pepper.

  • Place dish in pre heated oven for 10 min and then change to broil in high, cook for 5-10 min checking for the plantain to brown. Make sure you keep and eye on it since it can burn quickly. You can also broil in low and keep it in the over longer. It is ready when the top layer looks thicker and toasty.


Enjoy!

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