Hello Hello, That's it, the cold sets in as it should, so it's time to prepare a good, warm dish. Like a good cauliflower gratin for example! The recipe is super simple, quick, healthy. I used almond milk but you can very well use another vegetable milk for the homemade bechamel sauce. I also put a handful of grated cheese from the Vegan Deli brand (which I find in an organic store in Amsterdam), in the preparation of the béchamel and on the top of the gratin but it is of course optional. You will also could see that I did not put measure for the seasonings, you measure at your convenience. For my part, I added salt, pepper and Provence herbs on the cauliflower before pouring the béchamel and I put Provence herbs on the top before baking (yes I really like that) .
The necessary ingredients are cauliflower, vegetable broth, margarine, wheat flour, starch (corn, tapioca or potato), vegetable milk (here almond), salt, pepper, nutmeg, cumin, Provence herbs, a block of almond / sesame tofu from the Taifun brand. The necessary utensils are a large saucepan, a small saucepan, a whisk, a colander, a gratin dish.
1 vegetable broth 70g of margarine 85g of flour 1 tsp of tapioca starch 455g of almond milk Salt Pepper Nutmeg Provence herbs 1 block of almond / sesame tofu Grated cheese (optional)
- Cut the leaves of the cauliflower, as well as the stems to separate the cauliflower into several pieces. Rinse it with clean water. - Fill a large saucepan with water, put the vegetable stock in it, heat over medium / high heat and immerse the cauliflower. - Use a sharp knife blade or a fork to control the cooking. Once the cauliflower is tender, drain it and pour it into your dish. - Cut the block of almond / sesame tofu into cubes and spread over the cauliflower.
- In a small saucepan, lightly melt the margarine over medium heat and add the flour. - Using the whisk, mix the two ingredients until a homogeneous mixture is obtained. - Gradually add the vegetable milk (that is to say, pour part of it, then whip the mixture and so on). - Add the teaspoon of cornstarch and continue to whisk over medium heat until the cream thickens. - Season with salt, pepper, nutmeg and cumin, then add a handful of grated vegetable cheese, whisk. - Cover your cauliflower with bechamel, sprinkle with Provence herbs and a little grated cheese. - Bake for about 25min at 200 ° c. - To be enjoyed hot, straight out of the oven :)