Creamy Scalloped Cauliflower & Potatoes

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Without a doubt, our new favorite cauliflower dish.  Potatoes and cauliflower just go absolutely perfect together and this dish was a real crowd pleaser.

1 large head of cauliflower florets (about 4 cups), steamed

2 Russet potatoes, sliced super thin

1 1/4 cups coconut milk

1 cup whole wheat breadcrumbs

1/2 cup Gruyere cheese

1/4 cup onions, chopped

1/4 cup green onions, chopped

3 tbsp garlic, minced

3 tbsp whole wheat flour

2 tbsp ghee (or butter)

2 tbsp olive oil

1/2 tsp dried oregano

1/2 tsp sea salt

1/4 tsp white pepper

  • Preheat oven to 350 degrees
  • Toss potato slices in oil, sea salt and pepper
  • Layer a 13 X 9 casserole dish with half of the tossed potatoes
  • In a frying pan over medium, cook onions in oil for about 5 minutes
  • Add flour in slowly and continuously stir
  • Once flour in absorbed into a paste, add coconut milk, oregano and white pepper
  • Bring to a boil, then simmer on low heat for about 8 minutes, stirring continuously,  until sauce is thick
  • Layer cauliflower ontop of potatoes and pour coconut milk sauce over it, evenly
  • Sprinkle garlic and green onions over the coconut milk sauce, then top with Gruyere cheese
  • Top with remaining potatoes, then finish by spreading the breadcrumbs on top
  • Bake for 30 minutes at 350 degrees

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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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