Cauliflower au Gratin

Cauliflower au Gratin

• 2 heads Cauliflower, cut into florettes
• 2 Potatos, steamed until just done
• Cheddar Cheese
• 2 Onions, diced
• 8 cloves Garlic, minced
• 1/4 cup Olive Oil
• 1/2 tsp Oregano
• 1/2 tsp Sage
• 1/4 tsp Black Pepper (ours has some Sechuan Pepper in it, too)
• 1 Tbsp Smoked Torula Yeast (a.k.a. Bakon Yeast)
• 1 tsp Chipotle Powder
• 3 Tbsp Rice Flour
• 1/4 cup Soy Cream
• 1/2 cup Water

1. Boil cauliflower until just barely done, then dunk in cold water
2. Sautee onions in olive oil until clear
3. Add garlic to pan, immediately followed by rice flour and spices
4. Stir until a rioux comes together
5. Add water and soy cream, then remove from heat
6. Add cheese and stir until melted
7. Pour a thin layer of cheese sauce into casserole dish
8. Layer potato slices onto bottom of casserole dish
9. Add cauliflower to casserole dish, and cover with cheese sauce
10. Add a few extra slices of cheese to the top of the dish
11. Bake for 35 minutes at 350°F / 160°C
12. Let cool for 10 minutes before serving

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