Cauliflower, Potato and Smoked Mozzarella Gratin

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Cauliflower, Potato and Smoked Mozzarella Gratin

Serves 4-6 as a side

4 small potatoes, scrubbed and very thinly sliced

(a mandolin is helpful here)

½ small cauliflower, broken into florets

½ cup panko breadcrumbs

2 tbsp olive oil

VEGAN BECHAMEL

½ cup tinned cannellini beans, rinsed and drained

¼ cup raw cashews

2/3 cup unsweetened almond milk

½ wheel (125g) Damona dairy free vegan smoked mozzarella

½ tsp sea salt

1 tsp onion powder

Cauliflower, Potato and Smoked Mozzarella Gratin

Serves 4-6 as a side

 

4 small potatoes, scrubbed and very thinly sliced (a mandolin is helpful here)

½ small cauliflower, broken into florets

½ cup panko breadcrumbs

2 tbsp olive oil

 

VEGAN BECHAMEL

½ cup tinned cannellini beans, rinsed and drained

¼ cup raw cashews

2/3 cup unsweetened almond milk

½ wheel (125g) Damona dairy free vegan smoked mozzarella

½ tsp sea salt

1 tsp onion powder

 

Preheat oven to 220ºC (200ºC fan) then drop to 160ºC (140ºC fan).

Arrange potato slices and cauliflower in a small, oven-proof dish or pan.

To make vegan béchamel, combine all ingredients in a small food processor or blender and blitz until very smooth. Spoon the béchamel all over the vegetables and bake for 1 hour or until vegetables are soft.

Heat oil in a small frypan over high heat. Add breadcrumbs and fry, stirring constantly, until golden.

Serve gratin sprinkled generously with fried breadcrumbs.