I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 288/524 (from Julie's count)...but really 659

Wednesday, October 26, 2011

VEGAN CHOU-FLEUR À LA MORNAY, GRATINÉ

[Cauliflower au gratin with Cheese]


...I seem to be on a creamy/cheesy vegetable kick lately...that's because of the chilly fall weather...and because a lot of Julia's recipes are creamy and cheesy...

...first you'll need to make some VEGAN CHOU-FLEUR BLANCHI...and some Vegan Sauce Mornay...so many of Julia's recipes build on previous ones...you might look at a short 2 paragraph recipe only to find that there are three other 2 page recipes involved as well...

...mix some vegan cheese with some fine dry breadcrumbs...

...pour the sauce mornay over the cauliflower and sprinkle with the breadcrumbs and cheese...

...dribble on some melted Earth Balance...

...place in the upper third of the oven and heat through and brown the top lightly...

...serve as soon as possible...

...I love just about anything covered in a sauce mornay...so creamy and good...

Substitutions:
Earth Balance for Butter
the substitutions for the Vegan Sauce Mornay
Daiya Mozzarella shreds for the cheese

Recipe here: Mastering the Art of French Cooking

p. 459

2 comments:

  1. All of your cheesy vegetable posts have made me want the same thing! :-)

    ReplyDelete
  2. I love cauliflower - looks delicious!

    ReplyDelete