Cauliflower Dauphinoise

Gratin or dauphinoise is traditionally a super-rich dish of layered potatoes with cream and sometimes cheese. This version is made entirely of cauliflower and potato but it’s rich and creamy, with a crunchy, crispy top. And look, I’m not saying you should use this dish to trick family and friends into eating more vegetables… but if they just happen to eat extra vegetables whilst you’re feeding them delicious food, where’s the harm?

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Instructions

1.	CAULIFLOWER CREAM
2.	Peel garlic and onion.
3.	Leave garlic whole, slice onion.
4.	Roughly chop cauliflower into chunks.
5.	Add all ingredients to a large pot and bring to the boil.
6.	Reduce heat, cover and simmer for 10 minutes until cauli is soft.
7.	Transfer to a blender and blend until smooth and luscious.
8.	Taste and season if needed.
9.	CAULIFLOWER DAUPHINOISE
10.	Prepare cauliflower cream as per recipe above.
11.	Add cream or milk and stir to combine.
12.	Adjust seasoning if needed – you’ll need to make sure there is plenty of salt in this because potatoes love salt.
13.	Preheat your oven to 180°C.
14.	Slice the potatoes very thinly using a mandoline or speed peeler (or cut as thinly as you can with a sharp knife).
15.	Place potato slices and cream into a large bowl and combine gently with your hands until all potato slices are well coated.
16.	Layer your potatoes in a greased oven dish.
17.	Top with any leftover cream, some black pepper and a pinch of nutmeg (optional).
18.	Then dot with little scoops or cubes of vegan butter all over.
19.	Cover with a lid or foil and bake for 1 hour 15 minutes.
20.	Remove the lid and bake for a further 10 minutes.
21.	If you want a slightly browned top you may like to switch to grill for a further 5 minutes.
22.	Serve hot as a side dish.