Creamy Cauliflower & Squash Gratin
Healthy but hearty is probably the best way to describe this delicious vegetarian creamy cauliflower and squash gratin. I like serving it with a fresh salad or for those who’d like some carbs with it, can serve it with some fresh bread, too.
Ingredients
Serves 2 people
1/2 squash
1 small cauliflower
1/2 white onion
2 garlic gloves
3 tbsp flour
200 ml almond milk (or other milk)
100 ml broth
100 g cheddar cheese
2 tbsp olive oil
knob butter
1 tsp oregano
nutmeg, salt & pepper
Optional: Basil for garnish
Method
Preheat oven to 180 degrees.
Peel 1/2 squash and cut into 1 cm sized cubes. Cut cauliflower into bite-sized florets. Finely dice 1/2 onion and 2 garlic gloves.
Bring water to the boil in two medium-sized sauce pans. Boil cauliflower in one of them for for 5-7 minutes. Boil squash in the other one for 5 minutes until softened. Drain the waiter.
Use a blender to puree half of the squash. Set aside.
Melt a knob of butter in a frying pan on medium heat and add onion and garlic for about 3-5 minutes until softened.
Add 2 tbsp olive oil and dust with 3 tbsp flour. Sauté for another 2 minutes.
Slowly stir in 200 ml almond milk and 100 ml broth until an even sauce comes together.
Add squash puree and 70 g cheddar cheese until melted. Season with 1 tsp oregano, nutmeg, salt and pepper to taste.
Place cauliflower and squash in a baking dish and cover with the sauce. Grate remaining 30 g cheese on top and bake for 45 minutes until cauliflower is cooked.
Optionally garnish with basil. It goes really well with the gratin.
Enjoy!
