Wellness
Herbed Cauliflower Gratin
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Time
45 min
Servings
8
Nutrition
175 Calories
Ingredients
- ½ white onion
- Two medium heads of cauliflower
- Six cloves of garlic
- One bundle of Broccolini
- One bundle flat-leaf Italian parsley
- One bundle of thyme
- 1 teaspoon black pepper
- 1 teaspoon truffle salt
- 2 cups almond milk
- 1/2 cup white wine
- 2 tablespoons olive oil
- 1/4 teaspoon turmeric
- 1/2 teaspoon cumin
Directions
- Heat oven to 375.
- Roughly chop cauliflower.
- Place cauliflower onto a lined baking sheet drizzle with 2 tablespoons olive oil, one teaspoon salt, and one teaspoon pepper.
- Put cauliflower in heated oven and cook for 15 minutes.
- Heat a skillet to medium and coat the bottom of the pan with olive oil.
- Finely top onions and garlic, add to oiled skillet.
- Add wine to the skillet.
- Cook for three minutes on medium.
- Chop broccolini (including stems) and add to skillet, cook for five minutes on medium.
- Remove cauliflower from oven and add half of it to a medium-sized bowl.
- Add contents of the skillet to the bowl and combine all ingredients.
- Add a pinch of salt and a pinch of pepper to the bowl.
- Chop five sprigs of flat-leaf parsley and add to bowl.
- Remove the leaves from 5-7 sprigs of thyme and add to the bowl.
- Add contents of the bowl to a rectangle baking dish and set aside.
- Put the remainder of the cauliflower from the baking pan into a food processor.
- Add the almond milk, turmeric, cumin, a heavy pinch of salt, and a pinch of pepper to the food processor.
- Blend for two minutes or until smooth.
- Pour contents of the food processor over the veggies in the baking pan.
- Turn oven to broil and bake cauliflower gratin for 20 minutes or until the top begins to brown.
- Add two sprigs of chopped parsley to the top of the gratin.
- Add the leaves of two thyme sprigs to the top of the gratin. Enjoy!
