Without a doubt, our new favorite cauliflower dish. Potatoes and cauliflower just go absolutely perfect together and this dish was a real crowd pleaser.
1 large head of cauliflower florets (about 4 cups), steamed
2 Russet potatoes, sliced super thin
1 1/4 cups coconut milk
1 cup whole wheat breadcrumbs
1/2 cup Gruyere cheese
1/4 cup onions, chopped
1/4 cup green onions, chopped
3 tbsp garlic, minced
3 tbsp whole wheat flour
2 tbsp ghee (or butter)
2 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp sea salt
1/4 tsp white pepper
- Preheat oven to 350 degrees
- Toss potato slices in oil, sea salt and pepper
- Layer a 13 X 9 casserole dish with half of the tossed potatoes
- In a frying pan over medium, cook onions in oil for about 5 minutes
- Add flour in slowly and continuously stir
- Once flour in absorbed into a paste, add coconut milk, oregano and white pepper
- Bring to a boil, then simmer on low heat for about 8 minutes, stirring continuously, until sauce is thick
- Layer cauliflower ontop of potatoes and pour coconut milk sauce over it, evenly
- Sprinkle garlic and green onions over the coconut milk sauce, then top with Gruyere cheese
- Top with remaining potatoes, then finish by spreading the breadcrumbs on top
- Bake for 30 minutes at 350 degrees
About the Author
Isn’t this a vegan website? The recipe calls for cheese and ghee. Those are animal products!!