Vegetable gratin with parmesan
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
- 1 tray of assorted vegetables cut into regular pieces (zucchini eggplant, onion, pepper, potato, sweet potato, broccoli …)
- 1/2 cauliflower cut into small trees
- 100 g raw cashews
- 100 ml broth you can serve the same as boiled cauliflower
- 1 garlic head
- Extra virgin olive oil.
- Salt to taste
- 50g grated Parmesan cheese
Preparing the spices
Preparing all the ingredients before starting to cook.
Put the vegetables on a baking sheet with an oven-safe container that contains two or three fingers of water.
Cut the base of the garlic head, add a little oil and wrap it in aluminium foil. Put it link to oven tray.
Bake at 200ºC for 40 minutes, after 20 minutes, remove the head of garlic. Uncover it and let it cool..
While the vegetables are cooking, prepare the cauliflower béchamel. To do this, boil or steam the cauliflower for 10-15 minutes.
Put the cauliflower, together with the cashew nuts, the broth, the peeled roasted garlic and two tablespoons of olive oil in a blender and blend until a smooth cream is obtained.
When the vegetables are done, remove them from the oven and pour the cauliflower béchamel on top. Sprinkle with Parmesan and gratin for 10 minutes.
Ready to serve.
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