Decadent and delicious with no guilt. The cauliflower melts into the béchamel, while the earthy kale and toasted almonds balance out the richness of sauce. Finishing with a sprinkle of fresh parsley lightens the overall dish. This cauliflower and kale gratin feel upscale, but comes together easily and does not have to break your budget.
Cauliflower and Kale Gratin
- 1 large head of cauliflower, cut into florets, salt added to taste
- 2 stalks of kale, stems removed, chopped
- béchamel sauce
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 large cloves of garlic
- 2 tsp salt
- 1/2 cup raw cashews, boiled for 10 minutes, rinsed and drained
- 2 cups water
- 1 tbsp lemon juice
- 2 tsp tapioca starch
- 1/4 cup unseasoned bread crumbs
- 1 tbsp nutritional yeast
- 1/4 cup sliced almonds
- pinch of ground nutmeg
- Daiya swiss slices, optional but highly recommended
- Fresh parsley, for garnish
- Steam cauliflower florets for 10 minutes, or until tender. Remove from heat and place in a shallow baking dish. Mix in chopped kale. Set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Begin making the béchamel sauce by heating the olive oil in a pan over a medium flame. Add onion, then add garlic once the onion begins to soften. Cook for a few more minutes until completely softened and onions just begin to brown. Transfer the cooked onions and garlic into a high speed blender. Add 2 tsp salt, cashews, water, lemon juice, and tapioca starch. Blend until fully combined.
- Pour béchamel evenly over the cauliflower and kale, making sure everything is fully coated. Evenly sprinkle the bread crumbs and nutritional yeast over top. If using, place Daiya swiss slice on top to cover completely. Sprinkle sliced almonds, then a pinch ground nutmeg.
- Bake for 35 minutes, when the top begins to brown and is bubbling. Let cool for 10-15 minutes before serving. Garnish with chopped fresh parsley.