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Cashew Cauliflower and Leek Gratin
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
Ingredients
- 1 large head cauliflower, cut into small florets
- 1 large leek (white portion only), halved lengthwise, washed and sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/4 cups cashew milk
- 2 tablespoons white wine or chicken broth
- 1/3 cup cashew butter
- 2 garlic cloves, minced
- 1/3 cup chopped cashews, toasted
- 3 tablespoons chopped fresh chives
Directions
- 1. 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.
- 2. 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.
- 3. 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
1 serving: 234 calories, 17g fat (3g saturated fat), 0 cholesterol, 373mg sodium, 19g carbohydrate (7g sugars, 4g fiber), 6g protein.
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