Hey, Lenny Gale, Life is NOYOKE.
I absolutely LOVE this dish.
It reminds me of holiday dinners at my Auntie Kay and Uncle Bruce's house.
It's cheesy. It's hot. It's vegan?
This is how we make a decadent cauliflower au gratin.
[music]
Aright, there are three phases to making this cauliflower au gratin.
The prep, the cheese, and the bake!
The toughest part about the whole recipe
is getting your hands on a couple of the ingredients.
And you might have to make a special trip to Whole Foods or a local co-op.
But you're gonna love this so much, you're gonna want to have these ingredients on hand.
Let's talk about what you're going to need.
From the produce section you're going to need:
a red pepper, a lemon, and some raw cashews.
From the pantry, you're going to need: salt, garlic powder, and onion powder.
Also from the pantry, but what you might have to make a special trip for:
nutritional yeast and tapioca starch or flour.
For the record, nutritional yeast is the secret ingredient to one of my most famous
beloved recipes, cashew queso.
I use this stuff at least once a week.
In a matter of moments, we are gonna have cheesy, sizzling, crispy, deliciousness!
Ready???
I got so excited about this cauliflower au gratin,
that I forgot about the most important ingredient, cauliflower!
[laughs]
The prep: soak the cashews in water overnight
then, drain them.
Preheat the oven to 375 degrees.
Now the cauliflower, we'll rinse it, we'll peel it, and we'll cut it into florets.
Ideally that are flat.
We'll boil the cauliflower for 5 minutes and that, my friends, is the prep!
Now for the cheese: we'll add all of the things to the blender.
The hot water, the lemon juice, the tapioca starch, the nutritional yeast,
the raw cashews, the salt, the onion powder,the garlic powder,
and if I could only find my knife.
[sneeze] Bless you! [sneeze] Bless you! And half a red pepper.
We'll put the lid on and blend on high for one minute.
Now, you do NOT need a Vitamix for this task. But, if you're curious, I'm rockin' a 780
with an additional 48oz container.
[blending] [music]
Once everything is smooth, pour the contents into a pot
and stir over medium heat for 5-7 minutes.
Now if you do have a Vitamix, you can skip this step completely
and just blend for an additional 3 minutes just like you are making hot soup.
That's it for the cheese.
Now for the bake.
Drain the cauliflower, dump it in a bowl, and add the cheese
so you can mix it all together.
Throw it in something that's oven safe, and bake it at 375 for 30 minutes.
[music]
And just like that, you have steamy, bubbly, dairy-free, cauliflower au gratin!
Mmm, now I'm going to try it and I'm dying to try it.
But you gotta know 3 bonus tips.
Bonus tip #1: Turn the oven to broil for the last 5 minutes
to get a brown, crispy top.
Bonus tip #2: Serve it hot! Not warm, HOT!
Steaming, right out of the oven.
Bonus tip #3: This makes about 4 servings,
but if you're using an 8" x 11" pan, you can easily make a double batch
because there is plenty of room.
Now for the full recipe, head on over to my website, lifeisNOYOKE.com,
you can type it into your browser or click the link below.
And remember, this cauliflower au gratin is dairy-free, and it's low calorie,
but it's still very rich.
So resist the temptation to eat the entire batch.
And of course, remember, life is NO YOKE.
[music]
Mmm, mmm, it is unbelievable, and when it's served out of this
beautiful little... thingamajig that I found in our lovely kitchen,
it tastes even better.
[from background] "It's called a ramekin"
I guess it's called a ramekin. Uh, um, I believe it's called a ramekin.
[beep]
Now I don't know why it reminds me of Auntie Kay and Uncle Bruce's dinners
for the holidays, but, that was probably the only place where we ever had
potatoes au gratin. So, hi Auntie Kay :)
[laughs]