Vegan Cauliflower Gratin

This is a dish that can be enjoyed anytime. It’s high in protein from the cashew nuts and soy milk, rich in fibre and so many vitamins and minerals from the cauliflower (especially vitamin C) and rich in antioxidants from the cauliflower and leeks (protecting your cells from damage).

Serves: 4

Ingredients:

• 1 large cauliflower

• 1/2 leek

Sauce: 

• 220ml soy milk

• 3.5 heaped tbsp nutritional yeast

• 70g cashews

• 1 heaped tsp dijon mustard

• 1/2 tsp garlic powder

• Pinch Sea salt and black pepper

Method:

1. Pre-heat the oven at 200 degrees C (180 fan oven)

2. Chop up the leek into chunks and the cauliflower into florets. Steam the leek and cauliflower for 5 minutes until they’re tender.

3. Boil the cashews for 10 minutes until softened and then add all the sauce ingredients to a blender and blend until completely smooth (this will take about 1 - 2 minutes)

4. In a baking dish place the cauliflower and leek and top with the gratin sauce. Cook for 10 - 12 minutes or until golden brown on top.

5. Best enjoyed hot straight from the oven! Serving suggestion - a baked potato and a side of greens.