A fluffy gratin featuring cauliflower, somewhat reminiscent of quiche but lighter and egg-free.
Yield: 4-6 servings
Time: 50 minutes
Tools
- large saucepan or wok, with lid
- wooden spoon
- large frying pan
- whisk
- deep pie plate or medium baking dish
- large spoon
Ingredients
- ½ c olive oil, divided
- 1 clove garlic, minced
- 3-4 cups cauliflower, diced or broken into florets
- ¼ c water
- 4 oz smoked tofu, diced
- 2 T flour*
- 2 c nut milk
- 1 t dried herbs
- ½ t nutmeg
- salt
- pepper
- ½ c fresh bread crumbs
Directions
Heat ¼ c olive oil in the saucepan over medium heat, add garlic, and stir for about 30 seconds. Add cauliflower and water, stir well, and cover. Cook for 10-15 minutes, stirring occasionally, until the cauliflower is starting to color and the liquid is pretty much gone.
Meanwhile, heat 2 T oil in the frying pan, add tofu, and fry until golden brown. Transfer to another dish.
Heat remaining 2 T oil in the same pan. Whisk in flour* and cook for about a minute, until dry and slightly brown, then slowly add milk, whisking constantly. Cook until thickened, then stir in herbs and spices.
Preheat oven to 400.
Cover the bottom of the pie plate with sauce and layer the cauliflower on top, then sprinkle with tofu and top with the rest of the milk. Jiggle the plate slightly to help the milk settle around the cauliflower.
Sprinkle with bread crumbs, drizzle with a bit more olive oil, and bake for 20 minutes, until golden brown.
Notes
* If you use cashew milk, you don’t need to use flour – it will thicken without it.
My inspiration for this cauliflower gratin came from two recipes which I combined and veganized:
- “Braised and glazed cauliflower,” from Mark Bittman’s How to Cook Everything Vegetarian
Buy it: Amazon.com | Amazon.co.uk
- “Cauliflower-bacon gratin,” from Dorie Greenspan’s cookbook Around My French Table
Buy it: Amazon.com | Amazon.co.uk
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