Brussels Sprout Gratin
This Brussels Sprouts Gratin is free of dairy but full of creamy goodness, thanks to a cauliflower based sauce. Top with toasted breadcrumbs and fresh chives to take this side dish to the next level!
Ingredients
- 12 ounces 4Earth Farms cauliflower florets
- 1/2 cup plain unsweetened almond milk
- 1 clove garlic minced
- 2 tablespoons lemon juice
- 1 tablespoon vegan butter
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon Dijon mustard
- 1 teaspoon salt divided
- 1 pound 4Earth Farms Brussels sprouts trimmed and halved
- 1 tablespoon olive oil plus more if needed
- 1/2 yellow onion diced
- 2-3 tablespoons toasted breadcrumbs
- 1 tablespoon fresh chives chopped
Instructions
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Steam or boil cauliflower until fork tender, about 5-7 minutes. Transfer to a food processor or high speed blender.
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Add almond milk, nutritional yeast, garlic, lemon juice, vegan butter, nutmeg and 1/2 teaspoon of salt. Blend until completely smooth. Set aside.
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Preheat the oven to 400ºF. Add 1 tablespoon olive oil to a large skillet over medium heat. Add brussels and cook, stirring occasionally, for about 6 minutes or until Brussels are just beginning to soften. Add the onion and cook for another 4-5 minutes, until softened and translucent. Season with remaining 1/2 teaspoon of salt and black pepper and remove from heat.
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Transfer the contents to a baking dish and top with the reserved cauliflower sauce, tossing to completely coat the Brussels sprout mixture with the sauce.
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Add the breadcrumbs to the skillet and toast over low heat, stirring often, until light golden. The residual oil from the skillet should suffice, but if not add another teaspoon. Stir in a pinch of salt. Sprinkle the breadcrumbs evenly over the top of the baking dish.
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Transfer the baking dish to the oven and bake for 15-20 minutes or until the top is golden and the gratin is gently bubbling and hot. Top with chives.