Broccoli and Cauliflower Gratin
Broccoli and cauliflower gratin is a classic comfort food that is easy to make and can be customized to your liking. This vegetarian version uses cashew cream to create a rich and creamy sauce, and nutritional yeast adds a cheesy flavor without any dairy. Serve this gratin as a side dish or main course.
Broccoli and cauliflower gratin is a dish that has been around for centuries. The earliest recipes for gratin date back to the Middle Ages, when cooks would use a mixture of bread crumbs, cheese, and butter to create a crispy topping for their dishes. Over time, gratin evolved into a more elaborate dish, with layers of vegetables, cheese, and sauce. Today, gratin is a popular dish all over the world, and there are many different variations on the classic recipe. This vegetarian gratin is a lighter and healthier take on the classic dish. It uses a combination of broccoli and cauliflower, which are both good sources of vitamins and minerals. The cashew cream sauce is a dairy-free alternative to traditional cream sauce, and it is just as rich and creamy. Nutritional yeast adds a cheesy flavor to the gratin without any dairy, making it a great option for vegans and people with lactose intolerance. This gratin is easy to make and can be customized to your liking. You can add other vegetables, such as carrots, zucchini, or potatoes. You can also use different types of cheese, such as cheddar, Gruyère, or Parmesan. And if you want a gluten-free gratin, you can use gluten-free bread crumbs or a gluten-free flour blend.
Broccoli and Cauliflower Gratin Broccoli and Cauliflower Gratin Broccoli and Cauliflower Gratin Broccoli and Cauliflower Gratin
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 head of broccoli, cut into florets
  • 1 head of cauliflower, cut into florets
  • 1/2 cup chopped onion
  • 1/2 cup chopped garlic
  • 1/2 cup cashew cream
  • 1/4 cup nutritional yeast
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup olive oil
Instructions
  1. Preheat oven to 425°F (220°C).
  2. Add the broccoli, cauliflower, onion and garlic to a bowl and toss with the olive oil.
  3. Spread the vegetables and mixture in a 9x13 inch baking dish and roast in oven for 20 minutes, or until the vegetables are slightly browned and tender.
  4. Meanwhile, in a saucepan, make the cashew cream sauce by combining the cashew cream, nutritional yeast and coconut milk then heat and stir until thickened.
  5. Pour the cashew cream sauce over the roasted vegetables and bake 5 - 10 more minutes, untill bubbly and heated through.
  6. Sprinkle the top with additional nutritional or parmesan cheese if desired. Serve and enjoy.
Why It Works
  • Roasting the vegetables before adding the sauce helps to develop their flavor and caramelize them slightly.
  • The cashew cream sauce is a great way to add creaminess and richness to the gratin without using any dairy.
  • Nutritional yeast adds a cheesy flavor to the gratin without any dairy, making it a great option for vegans and people with lactose intolerance.