Cauliflower and broccoli gratin | Vegan recipe

Do you ever just throw together a meal/recipe and think…. why haven’t i made this before? 

If i am honest… this is pretty much my thoughts whenever i make something new and different from my usual vegetable bowls! Just like with most of my recipes, i am pretty sure they have been made before by someone else who has exact measurements and perfect recipes…. that is not how i roll on this blog. My recipes are just thrown together and improvised, sometimes they turn out great… sometimes not. But i don’t usually share the meals that don’t turn out so great! Like the vegetable pie i made last week… it may have looked ok, but taste wise it was not that great and i have yet to try make an updated version…. who knows when that will happen.

This recipe however was SOO good and so simple. Part of me is wondering why i choose to eat and make a warm dish when it is already so warm outside…. this meal is better suited for cold days. Also, i thought this meal would last more than a day… but nope, i ate one half for my meal and ate the rest of the gratin before bed, hahahah. I’ll have to remake this again another day.

So onto the recipe then?

You can make this either using fresh cauliflower and broccoli, or frozen which you just dethaw!

Note, you can roast potatoes in the oven at the same time as the gratin!! My suggestion is to combine this gratin with some salad and roast potatoes! Maybe some fried tofu on the side as well 🙂

Ingredients:

Either 1/2 cauliflower head cut into small florets, or the same amount but frozen cauliflower

Either 1-2 broccoli heads, or the same amount but frozen broccoli

1 vegetable stock

1 onion (red or white both work!)

2-3 garlic cloves

c.a 300ml oat cream (I am sure another cooking cream also works)

c.a

c.a 1 tbs corn flour

C.a 1 tbs water

Bread crumbs (no exact amount)

Oil to fry in

**Optional, vegan cheese or nooch

How to:

Preheat oven to 210 degrees celsius.

Begin by boiling the broccoli and cualiflower florets until medium-soft. I.e not mushy, but not raw either. Once boiled, pour away the water and add the florets to a baking pan.

In a pot, fry the chopped and diced onion and crushed garlic in some oil. Once they have begun to soften, crumble the vegetable stock and add to the pot along with c.a 1 tbs water. Stir until the vegetable stock has dissolved.

Then add the oat cream and allow to cook. Lastly add the corn flour and allow the sauce to thicken slightly. Note, you can add some grated vegan cheese or nooch to the mix for an extra cheesey taste!

Once the sauce has thickened, pour it over the cauliflower and broccoli.

In a bowl combine bread crumbs with garlic and salt. Pour the mixed bread crumbs over the broccoli-cauliflower mix. ** Optional, add more grated vegan cheese or nooch before you add the bread crumbs.

Place the baking pan into the oven and bake in the oven c.a 30 minutes or until the gratin begins to look golden brown and crispy.