Published on September 30th, 2012 | by Andrea Bertoli0
pumpkin & cauliflower gratin
Whether you are totally vegan or just want to cut out some dairy from your diet, this recipes will make it easy and tasty.
I have been making this Pumpkin & Cauliflower Gratin for a few months, hence the two different batches shown in the photos. Using thick hempmilk, flavorful herbs, and just a bit of arrowroot to thicken, this easy dish will make everyone happy. Feel free to mix it up with turnips, beets, carrots, potatoes, or other veggies depending on what you have at home.
Pumpkin & Cauliflower Gratin
2 cups cubed kabocha pumpkin
1½ cup chopped cauliflower
¼ cup shallots, sliced thinly
4 cloves garlic, chopped roughly
1 tbsp olive oil
1 tsp soy sauce or tamari
½ cup hempmilk (add more if you want it saucier)
1 tsp soy sauce
1 tsp dried thyme
Black pepper to taste
2 tsp arrowroot powder
½ cup fresh, chopped basil
- Preheat oven to 400 degrees. Chop the pumpkin and cauliflower into small cubes (leave the skin on the pumpkin). Chop the garlic and shallots as small as you like, then and add all the vegetables to a square baking pan (8×8). Toss with the olive oil and shoyu and roast for at least ½ hour, or until tender.
- While the vegetables are cooking, add the hempmilk, soy sauce, and herbs to a bowl. Stir to combine, then add arrowroot powder. Stir to dissolve. Add in the chopped basil. Set aside until vegetables are finished roasting.
- When vegetables have finished cooking, stir the milk/arrowroot mixture again, and then pour over the vegetables to coat, toss gently. Bake for another 10 minutes, and let cool before serving.