Name: Cashew Cauliflower and Leek Gratin
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 large head cauliflower, cut into small florets -; 1 large leek (white portion only), halved lengthwise, washed and sliced -; 2 tablespoons olive oil -; 1 teaspoon smoked paprika -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1-1/4 cups cashew milk -; 2 tablespoons white wine or chicken broth -; 1/3 cup cashew butter -; 2 garlic cloves, minced -; 1/3 cup chopped cashews, toasted -; 3 tablespoons chopped fresh chives -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cashew Cauliflower and Leek Gratin

1. 1 large head cauliflower, cut into small florets -

2. 1 large leek (white portion only), halved lengthwise, washed and sliced -

3. 2 tablespoons olive oil -

4. 1 teaspoon smoked paprika -

5. 1/2 teaspoon salt -

6. 1/2 teaspoon pepper -

7. 1-1/4 cups cashew milk -

8. 2 tablespoons white wine or chicken broth -

9. 1/3 cup cashew butter -

10. 2 garlic cloves, minced -

11. 1/3 cup chopped cashews, toasted -

12. 3 tablespoons chopped fresh chives -

How to cook deliciously - Cashew Cauliflower and Leek Gratin

1. Stage

Preheat oven to 425°. Place cauliflower florets and leek slices in a parchment-lined 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with paprika, salt and pepper; toss to mix. Roast 20 minutes, stirring halfway through.

2. Stage

Meanwhile, process cashew milk, white wine, cashew butter and garlic in a blender until smooth. Pour into a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer until thickened, 2-3 minutes.

3. Stage

Transfer roasted cauliflower and leeks to a greased 11x7-in. baking dish; stir in cashew sauce. Return to oven; bake until heated through, 5-7 minutes. Sprinkle with cashews and chives.