I have been wanting to try this for a while, and I finally got around to making it today, and it was delicious! It is vegetarian and gluten free also. It uses a cashew cheese, so it is not only healthier because of the cauliflower, but it also doesn’t contain all of heavy cheese that is in traditional au gratin dishes.
Makes about 4 servings
1 head of cauliflower
1 Tbsp ghee (use olive oil to make it vegan)
1 Tbsp arrowroot powder
1 cup unsweetened coconut milk (or other non-dairy milk)
1 cup cashews soaked for 2-4 hours
1/4 cup water
juice from 1 lemon
1 clove of garlic
1/2-1 tsp salt
1/3 cup nutritional yeast
Preheat oven to 425 degrees. Chop the cauliflower into bite size pieces and place on a baking sheet, and place in the oven for 20 minutes, flipping it over halfway through.
While the cauliflower is in the oven, you can prepare the “cheese” sauce. First, to make the cashew cheese, drain the cashews, and then put them in a blender or food processor. I used a small container for my Magic Bullet. Add the water, lemon juice, garlic, salt and nutritional yeast. Blend until smooth. Next, melt the ghee over low to medium heat. Once it is melted, slowly add the arrowroot starch. Use a whisk to combine until there aren’t any lumps. Then, add the coconut milk and continue to use the whisk to combine the ingredients. The mixture should start to thicken. Once it begins to boil, turn the burner off. Add the cashew cheese and use the whisk until it is all mixed together.
Once the cauliflower is done, pour the cheese sauce over the cauliflower in a casserole dish or roasting pan. Mix it so the cheese is evenly distributed. Top it with the almond meal. Place back into the oven for 10 minutes, and serve.