My family loves this cauliflower gratin. It's different than scalloped potatoes and healthier with the added vegetables, and the cashew milk and cashew nuts add richness. Eliminate the white wine, if desired. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place cauliflower florets and leek slices in a parchment-lined 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with paprika, salt and pepper; toss to mix. Roast 20 minutes, stirring halfway through., Meanwhile, process cashew milk, white wine, cashew butter and garlic in a blender until smooth. Pour into a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer until thickened, 2-3 minutes., Transfer roasted cauliflower and leeks to a greased 11x7-in. baking dish; stir in cashew sauce. Return to oven; bake until heated through, 5-7 minutes. Sprinkle with cashews and chives.
Nutrition Facts : Calories 234 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 373mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 6g protein.
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