Vegetable gratin
Vegetable gratin with parmesan
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
Ingredients
- 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
- yeast
- 50g grated Parmesan cheese
Preparing the spices
1
Preparing all the ingredients before starting to cook.
2
Put the vegetables on a baking sheet with an oven-safe container that contains two or three fingers of water.
3
Cut the base of the garlic head, add a little oil and wrap it in aluminium foil. Put it link to oven tray.
4
Bake at 200ºC for 40 minutes, after 20 minutes, remove the head of garlic. Uncover it and let it cool..
5
While the vegetables are cooking, prepare the cauliflower béchamel. To do this, boil or steam the cauliflower for 10-15 minutes.
6
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.
7
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.
8
Ready to serve.
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