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Cauli Au Gratin Plant Based Comfort Food Recipe

Cauli Au Gratin Recipe

A plant based eaters delight!  This Cauli Au Gratin recipe will become a dinner time favorite.  Cheesy, creamy, savory and all the comforts of comfort food without the guilt!  

I think it would be delicious with turkey, chicken or grass fed bison.  It can stand alone as a meal, just make sure you make enough for a hungry crowd.  I had them begging for more with this recipe at a pot luck dinner a few weeks ago.  No one could believe I used real organic food ingredients because it tastes so sinful! Look for quality ingredients like gluten free bread crumbs, grass fed yogurt, and raw cheddar cheese.  It makes all the difference in the world when we feed our bodies quality ingredients. 

I look forward to seeing your photos of the recipe.  Tag me in all Social Media @go2kitchens! #cancerhatesit

Cauli Au Gratin

Print
Cauli Au Gratin
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Comfort food can be healthy just ask Cauli Au Gratin!  Turning a classic into something #cancerhates and #yourbodyloves

Course: Dinner
Cuisine: Vegetarian
Servings: 6 servings
Ingredients
  • coconut or avocado spray
  • 1 tbs olive oil
  • 3/4 cups onion, finely diced
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 1 cup baby spinach
  • 1 head cauliflower, chopped into florets
  • 1 cup plain yogurt, unsweetened
  • 2 tbs sprouted whole wheat flour or gluten free substitute
  • 1/4 cup raw cheddar cheese, grated
  • sea salt and pepper
  • 1/2 cup whole grain bread crumbs or gluten free panko
  • 2 tbs grated parmesan
  • 1 tbs chopped parsley
Instructions

  1. Preheat oven to 375°.  Spray a baking dish with coconut or avocado oil.  

  2. Heat a small skillet over medium/low and add olive oil.  Add onions and garlic and slowly caramelize 10 - 15 minutes. Lowering heat with necessary and stirring occasionally.  Season with 1 tsp of sea salt.  

  3. At the end of cooking add spinach into the skillet and let it wilt.  Remove from heat and set aside.  

  4. While onion mixture is cooking, place cauliflower florets into a boiling pan of water.  Cook for 3-4 minutes drain and let cool.  

  5. Whisk together yogurt and flour, stir in cheddar cheese, salt and pepper.   

  6. Toss cauliflower in yogurt mixture. Add onion mixture with spinach.  

  7. Pour evenly into baking dish.  Sprinkle top with bread crumbs, parmesan and parsley. 

  8. Bake 20 minutes.  Serve hot!  

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