Vegetarian > Cauliflower Au Gratin >
2 heads cauliflower
1 medium onion, diced
1 1/4 C soy milk
3/4 C water
3 TBS raw cashews
1 tsp. salt
1/8 tsp. white pepper
1/8 tsp. nutmeg
3 TBS vegetable oil
1/3 C unbleached flour
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. nutritional yeast
2 TBS whole wheat bread crumbs
1/2 tsp. paprika
Cut the cauliflower into medium pieces and place in a bowl with the diced onion; set aside. In a blender, mix the soy milk, water, cashews, salt, white and black pepper, nutmeg, garlic powder, and nutritional yeast until smooth. Pour into a saucepan and heat at medium-low, stirring frequently. Heat the oil in a small saucepan; add the flour to make a roux. Whisk the heated soy milk mixture into the roux to make a light, creamy sauce (for thicker sauce, use more roux). Pour sauce over the vegetables and stir. Pour the vegetable and sauce mixture into a greased casserole dish, pressing lightly. Sprinkle the bread crumbs over the vegetables and cover with paprika. Cover and bake in a preheated oven at 350-degrees F for forty-five to fifty minutes.
*Cauliflower image (C) Dream in Colours.
Recipe featured in the Ambrosia Cookbook.
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