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🍽️ Vegan cauliflower gratin with teriyaki hazelnut crunch and lemon oil

324 kcal · 30 min · 4 servings

Vegan cauliflower gratin with teriyaki hazelnut crunch and lemon oil Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 250 degrees Celsius. Set the heating mode to top and bottom heat.
  2. 2. Wash the cauliflower thoroughly under running water.
  3. 3. Remove the hard core at the bottom of the cauliflower.
  4. 4. Break the cauliflower into small, bite-sized florets.
  5. 5. Peel the garlic clove and chop it finely.
  6. 6. Wash the lemon thoroughly.
  7. 7. Grate about one tablespoon of fine lemon zest.
  8. 8. Squeeze the juice from the other half of the lemon.
  9. 9. Pour about three liters of water into a pot and salt it generously.
  10. 10. Bring the salted water to a boil on high heat.
  11. 11. Add the cauliflower florets to the boiling water.
  12. 12. Cook the florets for about five minutes until al dente.
  13. 13. Drain the cauliflower in a colander.
  14. 14. Let the cauliflower drain well.
  15. 15. Distribute the cauliflower evenly in a baking dish.
  16. 16. Place the natural flavored vegan spread into a bowl.
  17. 17. Add the oat drink to the bowl.
  18. 18. Add the finely chopped garlic to the bowl.
  19. 19. Add the cornstarch to the bowl.
  20. 20. Add the lemon juice to the bowl.
  21. 21. Stir the mixture until smooth and free of lumps.
  22. 22. Season the sauce with salt and pepper to taste.
  23. 23. Pour the sauce evenly over the cauliflower in the baking dish.
  24. 24. Sprinkle the cauliflower with the grated cheese alternative.
  25. 25. Bake the cauliflower in the oven for about ten minutes until golden brown.
  26. 26. Pour the soy sauce into a frying pan.
  27. 27. Bring the soy sauce to a boil on high heat.
  28. 28. Add the hazelnut crunch to the boiling soy sauce.
  29. 29. Stir until all the liquid has evaporated.
  30. 30. Remove the pan from the heat and set the crunch aside on a plate.
  31. 31. Pour the olive oil into a tall container.
  32. 32. Add the grated lemon zest to the container.
  33. 33. Blend the oil and zest finely together.
  34. 34. Set the lemon oil aside.
  35. 35. Wash the chives thoroughly.
  36. 36. Shake the chives dry.
  37. 37. Cut the chives into fine rings.
  38. 38. Remove the gratinated cauliflower from the oven.
  39. 39. Distribute the cauliflower onto plates.
  40. 40. Garnish the cauliflower with the teriyaki crunch.
  41. 41. Garnish the cauliflower with the lemon oil.
  42. 42. Garnish the cauliflower with the chive rings.
  43. 43. Serve the dish immediately.
  44. 44. Enjoy your meal!

Nutrition per serving