Gut-Enhancing Cauliflower and Veggie Gratin
This cauliflower and veggie gratin is a hearty and flavorful dish that's perfect for a weeknight meal. The cauliflower provides a good source of fiber, while the zucchini, bell pepper, and onion add vitamins and minerals. The almond milk and nutritional yeast give the gratin a creamy and cheesy flavor, while the tapioca flour helps to thicken the sauce. This dish is easy to make and can be tailored to your own taste preferences. You can add other vegetables, such as broccoli or carrots, or you can use a different type of milk, such as soy milk or oat milk. You can also add spices, such as oregano or basil, to taste.
This recipe was inspired by a dish that I had at a restaurant in New York City. The dish was called "cauliflower and veggie gratin," and it was made with cauliflower, zucchini, bell pepper, onion, and a creamy sauce. I loved the dish, but I wanted to make it healthier by using almond milk and nutritional yeast instead of cream and cheese. I also wanted to make it easier to make, so I used tapioca flour instead of a roux to thicken the sauce. The result is a dish that is just as flavorful and satisfying as the original, but it's also healthier and easier to make. I hope you enjoy it!
Gut-Enhancing Cauliflower and Veggie Gratin Gut-Enhancing Cauliflower and Veggie Gratin Gut-Enhancing Cauliflower and Veggie Gratin Gut-Enhancing Cauliflower and Veggie Gratin
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 head of cauliflower, cut into florets
  • 1 zucchini, sliced
  • 1 bell pepper, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 cup of almond milk
  • 1/2 cup of nutritional yeast
  • 1/4 cup of tapioca flour
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
Instructions
  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine the cauliflower, zucchini, bell pepper, onion, and garlic.
  3. In a separate bowl, whisk together the almond milk, nutritional yeast, tapioca flour, salt, and black pepper.
  4. Pour the sauce over the vegetables and stir to coat.
  5. Transfer the mixture to a 9x13 inch baking dish and bake for 25-30 minutes, or until the vegetables are tender and the sauce is bubbly.
  6. Serve hot and enjoy!
Why It Works
  • The cauliflower provides a good source of fiber, while the zucchini, bell pepper, and onion add vitamins and minerals.
  • The almond milk and nutritional yeast give the gratin a creamy and cheesy flavor, while the tapioca flour helps to thicken the sauce.
  • This dish is easy to make and can be tailored to your own taste preferences.