It’s that time of year. Time to start testing those recipes for the big family holiday dinner! I started a little early this year because we’ve had so much going on lately. It’s my daughter’s senior year in high school. Don’t even get me started talking about that because I could burst into tears on the spot. Those people who try to tell you the teenage years are awful? They’re liars. I love my daughter to pieces (which is a weird thing to say when you think about it) and it has only gotten stronger as she’s developed into more of her own person. Sigh. So, where was I? Oh yeah, talking about food. So, yes, I started testing recipes early – in search of that perfect recipe that’s healthy but also show-stoppingly delicious. Here’s what I landed on: Roasted Cauliflower Gratin.
This feels like an entire year of “lasts.” It’s my last Halloween with my daughter here at home. It’s my last time she’ll have her birthday at home. Of course, the holidays don’t really fall into that category yet because she will be coming home at semester break. Even if I have to drag her home kicking and screaming.
But maybe that won’t be necessary because she’ll want to be home for some delicious vegan eats. It’s the way to a teenager’s heart, you know.
Technically a “gratin” has bread crumbs on top. I loved the idea of a gratin with cauliflower, but I wanted this one to be gluten-free. How do you make a gluten-free gratin topping? That was my deep dilemma.
And then I thought of quinoa.
It was a perfect sausage substitute for my Gluten-free Pizza. Surely it would work here as well.
And, well, it did. Even Adee agreed. Of course, I think she likes just about everything I make.
Having my daughter like everything I make is all part of my diabolical plan…to get her to come back home. So far it’s been working. Of course, she kind of has to…at least for now.
This recipe gets two thumbs up because it comes with a another benefit. Vegan and Gluten-free Roasted Cauliflower Gratin is the perfect side dish I’ve been looking for — it’s crazy delicious and healthy which means I can bring it to our family holiday dinner.
OK. Now I can check that off my “to do” list. Now, what’s next? Deciding on a college. Um, maybe I’ll go back to searching for recipes because I’m not ready for that one yet!
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This is a sponsored post. I’ve been compensated and ingredients were provided to develop and photograph this recipe from Hain Celestial. The many opinions I have on a variety of topics, including today’s post, are completely and entirely my own.
Vegan and Gluten-free Cauliflower Gratin
- 1 large head of cauliflower florets
- 1 medium onion halved and cut into thin wedges
- 2 - 3 cloves garlic peeled and sliced
- 2 tablespoons Spectrum® Olive Oil divided
- 1 cup Arrowhead Mills® Quinoa cooked according to directions
- 1 teaspoon dried sage
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 teaspoon Hain Pure Foods® Sea Salt divided
- 8 oz package of DeBoles® Gluten Free Penne Pasta cooked according to directions
- 2½ cups of Soy Dream® or Westsoy® soy milk
- 2 tablespoon Arrowhead Mills® Millet Flour
- 1 tablespoon corn starch
- ½ cup shredded vegan white cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons nutritional yeast flakes
- Heat your oven to 400F. Toss cauliflower florets, onion wedges, and sliced garlic in a baking sheet with 1 tablespoon of olive oil, ensuring that each piece is coated. Season with sea salt to taste. Roast on lower rack until the vegetables are tender and beginning to caramelize on the edges, about 20 minutes.
- In the meantime, in a skillet on medium heat combine the cooked quinoa, remaining 1 tablespoon of olive oil, sage, turmeric, paprika and a half teaspoon of sea salt. Stir over heat until the quinoa turns a golden color. Remove from heat and set aside.
- In the bowl of a food processor, combine the soy milk, gluten free flour, corn starch, vegan cheese, onion powder, garlic powder, yeast flakes, and the remaining half teaspoon of sea salt in a food processor bowl. Pulse until smooth. Pour into a microwave safe bowl and cook for 1 minute. Stir and repeat until the sauce thickens.
- Assemble the gratin. First, lower the temperature on your oven to 350F. Now pour the cooked gluten-free pasta in the bottom of a casserole dish. Pour about a third of the sauce over the pasta, coating it evenly. Now, top that with the roasted cauliflower, onions, and garlic. Pour the remaining sauce over the vegetables and top with the seasoned quinoa.
- Bake for 20 - 30 minutes. When ready, remove from the oven and allow it to cool a little before serving. Serve warm.