Cauliflower, Leek & Almond Gratin
This clean eating cauliflower gratin is an excellent way to hero the subtle flavours of seasonal veg. In this gratin, the vegetables are baked in a dairy-free herb sauce and topped with crunchy flaked almonds for a little texture. This vegan recipe can be served as a complete meal as it provides carbohydrate, protein and a small amount of fat. It also makes a very good side dish to roasted meats.
- Pre-heat the oven to 175º
- Make the white sauce – Add the olive oil to a non-stick saucepan, then stir in the brown rice flour to make a paste.
- Over a low heat, slowly pour the almond milk into the paste and use a balloon whisk to incorporate the milk. Keep whisking and slowly adding the milk until you have used it all.
- Turn the heat up and bring the sauce to a boil, whisking continuously. If lumps start to form, don’t panic, just keep whisking until the lumps have been worked out. When the sauce has thickened, add the oregano, salt and pepper, and keep cooking it gently over a low heat to cook out the rice flour.
- Remove the leaves from the cauliflower, wash it and then slice it.
- Place a layer of cauliflower in the base of a large casserole dish.
- Top the cauliflower with a layer of leeks, and then sprinkle the haricot beans over the top of the leeks.
- Pour the white sauce over the vegetables, drizzling so that most of the top layer is covered.
- Cover the dish loosely with foil and bake in the oven for 60 minutes.
- After 60 minutes, remove the foil and give the gratin a gentle stir. Sprinkle the flaked almonds over the top of the gratin. Cook for a further 10 minutes before serving.