CAULIFLOWER GRATIN

I do love a bowl of cheesy, creamy comfort food. And this cauliflower gratin is exactly that, especially when you add the crispy, golden almond and parmesan crust that crowns it all perfectly.

Serves 4 • Ready in 40 minutes

WHAT YOU NEED

1 large head cauliflower, trimmed and sliced into 1cm slices

1 cup cream

1 clove garlic, minced

4 sprigs fresh thyme

salt and freshly ground black pepper

1 cup grated mature cheddar

½ cup grated mozzarella

½ cup milk

½ cup almond flour

¼ cup grated parmesan

WHAT TO DO

1.   Cook the cauliflower in a large pot of salted boiling water until softened and can easily be pierced with a knife.

2.   Preheat the oven to 220°C.

3.   Heat the cream with the garlic and thyme in a large saucepan along with a pinch of salt and freshly ground black pepper. Bring to a simmer, remove from the heat, add the cauliflower, cheddar, mozzarella and milk, then stir until the cauliflower is well coated.

4.   Transfer to shallow ovenproof dish, sprinkle over the almond flour and parmesan and bake for 15–20 minutes or until golden.

NOTES Make this 100% plant based: Instead of cream, use 1⁄3 cup cashew nuts soaked in water for 1–2 hours, and then rinsed and blended with 1 cup water until smooth and creamy. Then just use your favourite plant-based milk in place of the milk listed, and leave out the cheeses or use 2 Tbsp nutritional yeast instead.