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
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.