Hummmmmm… I mean Hi!!!!
Trying to eat rich, tasty, and comforting food when you have food allergies or you are on a specific diet, is not an easy task. And sometimes, it is. It is as simple as it seems.
For this recipe, I didn’t have to make a lot of research or testing, I just replaced the original ingredients by their non allergens equivalent type (at least non allergens for me). Exit the all purpose wheat flour, butter, milk, and cheese. If you are or if you know someone allergic to soya, and your vegan cheese is made from soya (like the one I buy), you just need to replace the vegan cheese topping with gluten-free bread crumbs.
Time: Prep Time- 15 min, Cooking time 1 hour
Tools: 25 x 17 cm/ 2 quart-9 inch oval oven dish
- 2 medium potatoes
- 1 big cauliflower
- 1/2 cup of gratted vegan cheese (cheddar type)
- 1/4 cup of margarine (you need something with a buttery texture)
- 1/4 cup of gluten-free flour
- 2 cups of vegetal milk (don’t use coconut milk)
- 1/2 tsp of salt + a pinch
- 1/4 tsp of nutmeg (optional, just for taste)
1. Prepare the cauliflower by peeling the leaves and cutting small bunches of cauliflower.
2. Wash the bunches and put them in a casserole of boiling water, with a good pinch of salt. Set the control timer for 10 minutes.
3. Peel the potatoes and reserve it in a bowl of water. When your cauliflower is cooking since 10 minutes, add the potatoes to your boiling cauliflower. Set the control timer for another 10 minutes.
4. Now it’s time to make your béchamel. In a casserole on medium heat, put your margarine, let it melt for 1 minute.
5. Add the gluten-free flour and mix it well, quickly. You have a dough.
6. Without delay, add slowly and progressively your milk to the dough and mix it at the same time. Wisk energetially the béchamel. Your béchamel if ready when it has a thick consistency but still in a liquid form. If it has lumps, you can either use a kitchen sieve or a blender/mixer to dissolve the lumps.
7. Add the 1/2 tsp of salt, pepper and nutmeg to the béchamel.
8. After 20 minutes, remove the cauliflower and potatoes from heat and drain the water. Let it cold, and when it’s cold enough cut your potatoes in thin-medium slices.
9. Preheat your oven at thermostat 6/ 180°C/360°F. In a greased oven dish, pour over a litlle béchamel. Add a layer of potatoes, a layer of cauliflower, a layer of béchamel, and repeat one time. You have 2 layers of potatoes and cauliflower.
10. On the last layer of béchamel, add the gratted cheese or for a lighter version, gluten-free bread crumbs mixed with a little margarine. I like to add pepper on top of the cheese.
11. When your oven is heated, put your gratin in the oven for 40-45 minutes. Enjoy!