1 cauliflower head
3 tablespoon vegan butter or refined coconut oil
3 tablespoon flour
2 cups plant milk
200g VEGCHEESE Garlic & Chive
1/2 teaspoon black pepper
1/4 teaspoon nutmeg (grated or powder)
1/4 cup Panko breadcrumbs
Preheat oven to 350°F.
Cook the cauliflower florets in a pot of boiling water for 7-8 minutes. Drain.
Melt 2 tablespoons of the vegan butter or refined coconut oil in a saucepan over low heat. Add the flour, stirring constantly for 2 minutes. Pour the plant milk into the butter-flour mixture and whisk until it comes to a boil. Add 100g VEGCHEESE Garlic & Chive, pepper and nutmeg and keep whisking until cheese is fully melted.
Pour 1/3 of the sauce on the bottom of a baking dish. Place the cauliflower on top and then add the rest of the sauce on top. Add 100g VEGCHEESE Garlic and Chive and breadcrumbs on top. Melt the remaining 1 tablespoon of vegan butter or coconut oil and drizzle over the gratin.
Bake for 25 minutes and broil for about 3 minutes until the top is browned.