Cauliflower gratin: light and healthy dairy-free recipe

Gratin cauliflower: healthy, dairy-free, creamy and tasty recipe. perfect for light and nutritious meals

A delicious healthy recipe for cauliflower gratin without dairy products and lactose. Perfect for a light lunch or dinner, maintaining the creaminess and flavor of the cheese

Recipe for 4 people.

Gluten-free, Gluten-free and lactose-free, Lactose-free, Vegetarian

Preparation: 01:10

Intermission: 00:30

TOOLS

1 pan(es), 1 cutting board(s), 1 spatula(s), 1 whisk(s), 1 bowl(s), 1 baking tray(s), 1 sieve(s) (or strainer)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

CAULIFLOWER Ingredients:

– 1 unit of fresh cauliflower, pre-cooked

– salt to taste

Ingredients DAIRY-FREE WHITE SAUCE

– 6 teaspoons of corn starch

– 4 teaspoons of clarified butter

– 1 L of almond milk

– 4 tablespoons of nutritional yeast

– 1/2 unit of onion, without peel

– 2 bay leaves

– 2 cloves ^THE

– nutmeg to taste (optional) ^THE

– salt to taste

– pepper to taste ^THE

Ingredients FOR GRATIN:

– cassava flour to taste

– turmeric to taste ^THE

– cashew sherry to taste

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. The function of nutritional yeast (optional) in this recipe is to impart flavor to the cheese and add nutrients.
3. Wash the cauliflower well and cut the stems (see preparation).
4. Preheat the oven to 180°C.
5. Grease the pan with ghee. Prefer a size where the florets are very close together.

PREPARATION:

Cauliflower – cooking:

1. In a pan, boil the water and once it boils, add the salt.
2. Add the cauliflower to the boiling water and cook for 3-5 minutes, until al dente.
3. Drain the cauliflower and set it aside.
4. Return to pre-preparation (step 4).

Dairy/lactose free white sauce:

1. In a pan, melt the ghee over low heat.
2. Add the cornstarch and mix well until a paste forms.
3. Add the almond milk little by little, stirring continuously with a wire whisk to avoid the formation of lumps.
4. Thread the clove into the onion and add it to the pan together with the bay leaf.
5. Cook over low heat until the sauce thickens. Remove onion, bay leaf and cloves before using.
6. Season with nutritional yeast, salt, pepper and grated nutmeg, if desired.

For gratinating – prepare the farofa:

1. In a bowl, mix the fine cassava flour, turmeric and cashews (xerém) until well combined.

Cauliflower gratin without dairy/lactose – Composition:

1. Place the pre-cooked cauliflower in the prepared baking dish.
2. Cover the cauliflower with the previously prepared milk/lactose-free béchamel sauce.
3. Sprinkle the crumbs over the cauliflower.
4. Place in the preheated oven at 180°C and cook until the cauliflower is soft, without falling apart, and the topping is golden and browned.
5. Remove from oven, turn off.

FINALIZATION AND ASSEMBLY:

1. Serve to Cauliflower gratin without dairy/lactose hot, as an accompaniment to a main course or alongside a green salad.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.