Main Courses, Sides

Cauliflower Gratin

We attach a stigma to certain foods. For example, only a vegetarian would eat tofu. This is such a silly premise. If you haven’t tried tofu, I urge you, please try tofu. Try it in sticks and eat like french fries with a curried ketchup dipping sauce – divine. Here’s another – only a vegan would eat nutritional yeast. Egad. I am not a vegan; I love nutritional yeast. It is not strange. It is delicious. (My office just recently realized that the vegetables that I eat for lunch almost every day are covered in a nutritional yeast sauce.) Don’t hesitate, make this recipe. This makes a great lunch with a little salad, or a side to a main course.

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Cauliflower Gratin

1/4 cup olive oil

1/4 cup masa flour

1/4 cup nutritional yeast

2 cloves garlic, minced

13.5 oz full fat coconut milk

1/2 cup vegetable or chicken stock

1/4 teaspoon cayenne

1/4 teaspoon mustard powder

1 head cauliflower

Optional – two onions, sliced and caramelized

To make the sauce, pour the oil and the masa into a sauce pan and whisk to combine over low heat. When the masa is fully incorporated into the oil, add the garlic and cook until fragrant. Add the nutritional yeast and whisk to combine. Now what you have in the pan is a pretty thick paste! Gradually add the stock a dribble at a time, whisking to combine each time. When all of the stock is added, stir in the coconut milk. Add the spices, and salt and pepper to taste.

Clean your cauliflower and remove any leaves that remain on the cauliflower head. Remove as much stem as you can while keeping the head intact. Sliced the cauliflower into slices that are about 1/4 to 1/2 inch thick. You are going to have some slices that are bigger, and some that are smaller. At the end, you are going to have lots of mismatched and odd pieces. That’s fine. Arrange your cauliflower slices into layers in a small baking dish. A gratin dish is perfect – but if you don’t have that try and find something about as deep as a pie plate, but a little wider.

Pour the nutritional yeast sauce over the cauliflower, and top with the onions if using. Bake for 1 hour at 350 degrees.


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