I had 3 lbs of potatoes from my CSA box. Gorgeous golden potatoes and pretty little purples. Alas…I eat not of the potato. It’s one of those starches that just does not do a body good. Don’t get me wrong, there are some nutrients in them, mostly in the skin, but overall they are just starch and not worth the calories for me. Sad as well because I am teaming with Irish blood, and you know how we love the potato! If you are going to have a starch, and you are choosing between potatoes, rice, and grains…I would choose the tater, but I don’t do this in general. I do feel different about the sweet potato because it has MORE nutrients, but that is for another time.
So…I had 3 lbs of potatoes…and a boyfriend who goes ga-ga for them. He asked for Potatoes Au Gratin and I obliged. I did layers of very thin slices smothered in a sauce made of vegan yum. I thought the duo of the purple and gold was quite lovely. But what is a non-potato eating girl supposed to do?
Well, I made do with a delicious cauliflower au gratin that I am going to make again because it was so good! Matt had some as well, as he does try everything I eats and usually likes it (save anything to do with the dreaded peach business).
I haven’t heard from the camera shop yet, so again…I apologize for the photos from the trusty phone.
Cauliflower Au Gratin
Ingredients:
- 1 Small Cauliflower head, roughly chopped
- 1 Small onion, chopped
- 1 Garlic clove, chopped
- 1.5 C. Coconut Milk
- 3/4 tsp. Sea Salt
- 1/2 tsp. Turmeric Powder
- 1 tsp. Tahini
- 1 T. Cashew Butter
- 1.5 T Arrowroot Powder
- 2 T. Nutritional Yeast
- Vegan Parmesan for sprinkling over the top
Method:
- Preheat oven to 350° F.
- In a saucepan bring the coconut milk to a simmer and then add the garlic, onion, salt, and turmeric powder.
- Whisk in the tahini and cashew butter and keep whisking until they melt into the sauce.
- Sift in the arrowroot power and whisk briskly to keep it from clumping. Simmer until sauce thickens slightly.
- Turn off the heat and whisk in the nutritional yeast.
- Place the cauliflower pieces in a small oven safe casserole dish and pour the sauce over top, stirring together so that the pieces are covered. Cover with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for another 10 minutes.
- Remove from oven and sprinkle Vegan Parmesan over top to season.
Email
Twitter
Flickr
[...] Pumpkin & Pomegranate » Cauliflower Au Gratin pumpkinandpomegranate.com/2009/cauliflower-au-gratin – view page – cached #RSS 2.0 RSS .92 Atom 0.3 Pumpkin & Pomegranate » Cauliflower Au Gratin Comments Feed Pumpkin & Pomegranate Welcome, and a recipe… Peach Cobbler — From the page [...]
I love your blog. Are you gluten-intolerant? You have great recipes on here. I’m adding you to my blogroll :-)
Thank you so much! You are so sweet :-) I am actually not gluten intolerant as far as I know. I have never been tested for it or for related allergies though. I just do not believe that grains are the most healthy things for humans to eat so I only eat them on rare occasions. I cannot even say I have them twice a month. Usually when I do have grains it is because my boyfriend and I go out for Asian food and I have fresh spring rolls or rice with my sushi. Or if my boyfriend shoves a cookie in my face for me to try a bite ;-). I tend to believe that if the food isn’t good for you then it does you damage, so I try to limit the damage as much as I can.
Thank you again!
Hi Lovely – I had dinner with a Slow Food/CSA fan the other night and that really pushed me over the edge to join one, but I think we’ll wait till spring for the very reason of the potato.
Love the recipes – can’t wait to make the cauliflower!
Hope to see you for a walk soon!
[...] butter to feed a village in Africa for a year. Nothing too exciting went down except I did make this recipe here. I totally downed a whole head of cauliflower-au gratin style, so good. & Marissa, your Vegan [...]