Cauliflower Dauphinoise - Cuisine Magazine - From New Zealand to the World

Name: Cauliflower Dauphinoise - Cuisine Magazine - From New Zealand to the World
Ingredients: cauliflower cream (see recipe below); ⅓ cup soy cream (or plant milk such as soy or oat); 5 medium to large starchy potatoes; pinch nutmeg (optional); ¼–⅓ cup vegan butter or dairy-free margarine; CAULIFLOWER CREAM makes 1-2 cups (depending on the size of your cauli); 4 cloves garlic; 1 shallot or small onion; 1 medium head cauliflower; ½ cup plant milk (oat or soy work well – you may need a little extra depending on size of cauli); 2 tablespoons dairy-free butter; 1 teaspoon flaky sea salt; black pepper to taste; pinch nutmeg

www.cuisine.co.nz

Gratin or dauphinoise is traditionally a super-rich dish of layered potatoes with cream and sometimes cheese. This version is made entirely of cauliflower and p

View full recipe on www.cuisine.co.nz

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.cuisine.co.nz.

Share this recipe:

Cooking tools:

Ingredients

cauliflower cream (see recipe below)
⅓ cup soy cream (or plant milk such as soy or oat)
5 medium to large starchy potatoes
pinch nutmeg (optional)
¼–⅓ cup vegan butter or dairy-free margarine
CAULIFLOWER CREAM makes 1-2 cups (depending on the size of your cauli)
4 cloves garlic
1 shallot or small onion
1 medium head cauliflower
½ cup plant milk (oat or soy work well – you may need a little extra depending on size of cauli)
2 tablespoons dairy-free butter
1 teaspoon flaky sea salt
black pepper to taste
pinch nutmeg