Cauliflower gratin

Ingredients

• 1 cauliflower
• 30 g vegan butter
• 30 g flour
• 300 ml soy milk
• Grated nutmeg to taste
• 30 g grated vegan parmesan (optional)
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of vegan butter
• What to use instead of black pepper

Instructions

1. Preheat the oven to 200°C (400°F).
2. Cook the whole cauliflower in salted water until tender, about 20 minutes. Drain it very well, upside down: if it releases water, the sauce slides off when you cut it.
3. For the white sauce, cook the flour in the vegan butter for 2 minutes and add the soy milk little by little, stirring, until thick enough to spread. Season it with salt, pepper and nutmeg.
4. Put the cauliflower in a dish, florets up, and cover it completely with the sauce. Sprinkle with the vegan parmesan.
5. Bake until the top starts to brown, about 15 minutes, and finish it briefly under the broiler.

Nutrition facts

Approximate, per serving (about 210 g). Calculated with data from USDA FoodData Central.