Cauliflower Au Gratin

Course : Vegetables
Serves: 6 - 8
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2 large cauliflower
1 medium onion -- diced
1 1/4 cups soy milk
3/4 cup water
3 tablespoons raw cashew nuts
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
3 tablespoons oil
1/3 cup unbleached flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon nutritional yeast
2 tablespoons whole wheat bread crumbs
1/2 teaspoon paprika

Preparation / Directions:

1. Cut the cauliflower into medium pieces and place in a bowl with the onions. Set aside.

2. Blend the soy milk, water, cashews, salt, white and black pepper, nutmeg, garlic powder, and nutritional yeast in a blender until smooth. Pour into a saucepan and gently heat, stirring often.

3. Meanwhile, heat the oil in a small saucepan. Add the flour to make a roux. Then whisk the heated soy milk mixture into the roux to make a light, creamy sauce. For a thicker sauce, use more roux. Pour the sauce over the vegetables and stir.

4. Oil a casserole dish. Pour the vegetable and sauce mixture into the pan and press lightly. Sprinkle the bread crumbs over the vegetables and cover with paprika.

5. Cover and bake in a preheated oven at 350 degrees for 45 to 55 minutes.


Nutritional Information:

1073 Calories (kcal); 107g Total Fat; (86% calories from fat); 11g Protein; 26g Carbohydrate; 0mg Cholesterol; 477mg Sodium

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