Paleo/Vegan Cauliflower Gratin

Good morning friends!

It’s hard to believe that it’s almost time for Thanksgiving and that Christmas is now only 39 days away… Yikes!  Despite the busy time of year we wanted to make sure that we got some healthy crowd pleaser recipes out to you.  One of our favorite side dishes is our version of Cauliflower Gratin.  Of course in Organic Housewives fashion the recipe needs to be easy to prepare too.  In three easy steps you will have a rock star of side dish that will please both young and old at the table.

Although most of us think of ooey gooey cheese and sauce accompanied with traditional gratins this one is eons lighter and healthier.  By using a combination of almond meal, nutritional yeast and olive oil it makes a light “crust” on the cauliflower (the best part of the traditional gratins) and a hint of the cheesiness with the nutritional yeast.  The cauliflower florets bake up tender and the small size allows for the right ratio of tender cauliflower and crisp edges – YUM!

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Cauliflower Gratin 

  • 4  cups cauliflower florets (about one medium head of cauliflower)
  • 1 ½ Tablespoons of olive oil
  • 2 Tablespoons of almond meal
  • 1 Tablespoon of nutritional yeast (non-vegans can sub parmesean cheese)
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of sea salt
  • Freshly ground black pepper – optional
  1. Preheat the oven to 425°F. Line a rimmed baking sheet or 8 by 12-inch baking pan with parchment paper or lightly oil baking sheet.
  2. Toss the cauliflower with the olive oil and dry ingredients and place on pan making sure to leave a little space between florets.
  3. Bake for 10 minutes and toss florets.  Bake for 10-15 minutes more checking for desired doneness.

The key is having the florets chopped into bite-sized pieces.  The good news is cauliflower florets break apart easily so paring them down to a nice size that will fit on fork is easy to do.

Enjoy the upcoming holiday season!

Donna and Daniela

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