Creamy Vegan Cauliflower Gratin

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

This dish uses cauliflower to make a sauce for itself, eliminating the need for dairy while maintaining all the creaminess of a good gratin. In an ingenious cooking setup, the cauliflower cores and stems cook with water in the bottom of a pot while the florets steam in a basket on top. The cores and stems get pureed for the sauce that coats the florets, and the combination bakes under a mix of panko and nutritional yeast for a savory, crunchy top.

1 large head cauliflower (2 pounds)

1 ½ cups water

3 Tbsp. unsalted vegan butter

6 Tbsp. (1 oz.) nutritional yeast, divided

1 tsp fine salt

1 tsp cornstarch

¼ tsp freshly ground black pepper

¼ tsp smoked paprika

¼ tsp ground chipotle

Pinch cayenne pepper

¼ cup panko breadcrumbs

1 Tbsp. minced fresh chives, for garnish

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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