Cauliflower "Cheese" Gratin

By Greywolf

This uses the THICK version of the cashew cream. Recipe is stored in the "Sauces & Dressings" cookbook.

Ingredients

• Vegetable oil spray
• 1 large head cauliflower, cut into small florets
• 1 1/4 cup thick cashew cream
• 2 oz nondairy cream cheese, cut into small chunks
• 1/2 Tbsp Dijon mustard
• 1 1/2 cups shredded vegan cheddar cheese
• 1/4 tsp grated nutmeg
• 1/8 tsp garlic powder
• 1/2 cup vegan Parmesan cheese
• 1/2 cup fresh bread crumbs
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Preheat over to 375 F. Spray an 8x8 inch baking dish with vegetable oil spray.

Cook the cauliflower in boiling, salted water ntil crisp-tender, approximately 5 minutes. Drain well and pat with paper towels to dry.

Bring the cashew cream to a simmer in a saucepan. Whisk in the nondairy cream cheese and the mustard until smooth.

Stir in the vegan cheddar cheese, salt, pepper, nutmeg and garlic powder and whisk just until the cheese melts, approximately 1 to 2 minutes.

Remove from the heat, toss in the cauliflower and pour into the baking dish.

Top with the vegan Parmesan and bread crumbs and bake until browned and bubbly, approximately 20 minutes.