Cheesy Cauliflower gratin
Preheat the oven to 200°.
Lightly grease a casserole and set aside. In a small bowl combine the melted butter, breadcrumbs and a pinch of granulated garlic. Set aside.
Take care of the cashews soaking them in boiling water for 15-20 minutes.
While they are soaking, steam the cauliflower in 1 l boiling water for 7-10 minutes.
Drain and rinse the cashews. Now place the ingredients for the cheese in a high-speed blender and blend them until in a smooth sauce. Pour the cheese into a pan and blend with milk until.
Let the mixture warm up at medium temperature and stir until you get your preferred consistency. Season with salt and pepper. When ready, pour half of the sauce on the bottom of the casserole. Then add the cauliflowers and pour the rest of the cheese on top of them.
Sprinkle with the breadcrumbs and cover with aluminum foil.
Place in the oven for 15-20 minutes until the cheese is hot and bubbly.
Remove the foil and bake again for another 10 minutes or until the breadcrumbs on top are light golden brown.
Remove from the oven and garnish with freshly cut parsley.
How to make
1 large head cauliflower
1 cup breadcrumbs
2 Tbsp melted vegan butter (+ more for greasing the dish)
1 cup raw cashews
4 cups unsweetened soy milk
1 tbsp granulated garlic
Salt to taste
Fresh cut parsley to taste
Crushed red pepper to taste