Wednesday, May 6, 2009
Cauliflower, Kale and Potato Gratin
Okay, it's not the nicest food porn pic I've ever taken. I was experimenting with a Canon 5D this weekend, and haven't quite mastered the settings. I was driven to make a gratin (my first) after reading chocolate and zucchini last week. I used her bechamel sauce (a flour/oil roux simmered with soy milk and seasoning) and tossed it with Kale, Potato and Cauliflower that I had steam-sauteed for about10-15 minutes (sauteed in order of hardness, with the Kale only going in for 2-3 minutes)
I topped it with nutritional yeast and panko, and baked it at 400 for 10 minutes, then broiled for another five. What a treat!
Next: Vegan Baked Eggplant. Dang, yo.