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 minutes156kcalNutrition per serving
-
Calorie156
-
Carbohydrate6g
-
Fat12g
-
Protein5.5g
Ingredients
- 1Cauliflower
- 2Leek
- 2tspGhee or Olive Oil
- 60gMacadamia Nut
- 300mlWater
- 3tbspNutritional Yeast
- 0.5tspDijion Mustard
- 0.5tspDried Thyme
- Pink Salt (As desired)
- Black Pepper (As desired)
- Fresh Parsley (As desired)
FOR THE TOPPING
- 2tbspAlmond Flour
- 2tbspNutritional Yeast
- 2tbspGhee or Olive Oil
- 0.5tspDried Thyme
Steps
STEP 1
Soak macadamia nuts in hot water for at least 1 hr.
STEP 2
Trim cauliflower into florets and wash them well.
STEP 3
Place the cauliflower florets into the basket for steam cooking of the microwave, set 300g as weight and steam until cooked through.
STEP 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.
STEP 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.
STEP 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.
STEP 7
Add a pinch of salt and cooked leeks and mix everything together. Cover with the macadamia sauce.
STEP 8
In a small bowl, mix together almond flour, nutritional yeast, dried thyme, salt and ghee until you get crumbs.
STEP 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.
