Creamy vegan cauliflower casserole
Simply steam the cauliflower then cover it in the cheesy macadamia and nutritious yeast sauce until it's crisp and full of flavour.
Like a potato gratin but made with cauliflower!
Serve it at a party as a side dish instead of the usual potato salad.
1 hours 40 minutesNutrition per serving
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Calorie156
-
Carbohydrate6g
-
Fat12g
-
Protein5.5g
Ingredients
- 1Cauliflower
- 2Leek
- 2 tspGhee or Olive Oil
- 60 gMacadamia Nut
- 300 mlWater
- 3 tbspNutritional Yeast
- 0.5 tspDijion Mustard
- 0.5 tspDried Thyme
- Pink Salt (As desired)
- Black Pepper (As desired)
- Fresh Parsley (As desired)
FOR THE TOPPING
- 2 tbspAlmond Flour
- 2 tbspNutritional Yeast
- 2 tbspGhee or Olive Oil
- 0.5 tspDried Thyme
Steps
1) Soak macadamia nuts in hot water for at least 1 hr.
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 dried 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 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 mins. When ready, top it with fresh parsley and serve warm.
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