1 medium head cauliflower, cut into large florets
2 big potatoes peeled and cut into pieces
220 ml vegan béchamel
2 tbsp nutritional yeast flakes
1 shallot, finely chopped
Salt and nutmeg
Steam the cauliflower until tender but still crunchy and the potatoes until tender.
Make sure any excess moisture is drained off.
If you want to do your own béchamel sauce, follow the recipe below or buy a non dairy tiny carton in your store.
Mix the béchamel with the shallot, the florets and the potatoes. I didn’t add any salt, just some ground nutmeg (I love nutmeg, it’s smell brings back lovely memories, one of my grandmother’s sisters had a spice and coffee shop, when I was a baby and we went there to buy coffee seeds, sweets and spices; supermarkets were not that common in our little village at the time).
Lay the vegetables in a gratin baking dish, sprinkle with nutritional yeast and bake uncovered (175*) for 10-15 minutes or until golden brown on top.
– 4 teaspoons vegetable oil
– 2 tablespoons flour
– 250 ml non-dairy milk
– salt, nutmeg (optional)
Heat the oil in a small saucepan over medium heat. Add the flour, stir it in quickly with a wooden spoon, and cook for 2-3 minutes, stirring continuously. Remove from the heat, add a little of the milk, whisk it in to form a smooth mixture, then add the rest of the milk over medium heat, a little at a time, whisking well between each addition. Bring to a simmer and cook for 5-6 minutes, stirring continuously, until thickened. Remove from the heat, season with salt & nutmeg.