Can spicy cauliflower and butternut squash gratin [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is spicy cauliflower and butternut squash gratin [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

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Spicy Cauliflower and Butternut Squash Gratin
[Vegan]

MS By: Maya Sozer

Author Bio

Maya is a culinary creative and photographer. Her foray into sharing her experience began when... Read More

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Spicy Cauliflower and Butternut Squash Gratin [Vegan]

392

Dairy Free

Cauliflower is roasted in a rich and spicy butternut squash sauce. As this dish bakes in the oven, the cauliflower absorbs the flavors and takes on a golden yellow color. Making this gratin won't require spending your entire day in the kitchen, but the results will taste like you did.... Read More

Ingredients You Need for Spicy Cauliflower and Butternut Squash Gratin [Vegan]

For the Gratin:

1 medium cauliflower, cut into florets
1 cup corn, thawed if frozen
1 15-ounce can chickpeas, drained and rinsed
1 jalapeño, chopped fine
2 tablespoons sun-dried tomatoes, sliced thin

For the Sauce:

1/4 cup raw cashews
1 3/4 cups cooked butternut squash or 1 15-ounce can
2 tablespoons olive oil
2 cups almond milk
1/4 cup coconut cream
1/4 cup nutritional yeast
1 tablespoon fresh lemon juice
2 teaspoons sweet curry powder
2 teaspoons grated fresh ginger
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 teaspoon ground nutmeg
1/8 teaspoon powdered cayenne pepper
Salt and black pepper, to taste.

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How to Prepare Spicy Cauliflower and Butternut Squash Gratin [Vegan]

Preheat oven to 400°F.
Put all the sauce ingredients in a high-speed blender and mix until smooth. Set aside.
Place all of the vegetables in a cast-iron pan or a baking pan, pour the sauce over, and mix.
Cover with lid or foil and cook in the oven for about 30 minutes.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.