Veganer Kartoffelauflauf mit lila Blumenkohl (Vegan Potato Bake with Purple Cauliflower)

Details

• Author: CuisineSavvy
• Cuisine: German
• Course: Side
• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Diet: Vegan
• Categories:#Vegan#GlutenFree#HealthyFats

Nutritional Values

This vegan cauliflower and potato bake is rich in fiber, plant-based proteins, and healthy fats. The creamy mornay sauce made with non-dairy milk and cashews provides a nutritious twist, and the addition of kale boosts the antioxidant and micronutrient content. A perfect plant-based alternative to the traditional bake.

Nutrient	Amount	% Daily Value
Calories	250 kcal	--
Total Fat	10 g	13%
Saturated Fat	2 g	10%
Sodium	200 mg	9%
Dietary Fiber	5 g	18%
Total Sugars	3 g	--
Protein	6 g	12%

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Veganer Kartoffelauflauf mit lila Blumenkohl (Vegan Potato Bake with Purple Cauliflower)

A delicious and hearty vegan cauliflower and potato bake with a flavorful mornay sauce made from non-dairy milk, cauliflower, kale, and cashews. Topped with grilled cherry tomatoes, this dish is a perfect plant-based side.

Ingredients
[ ] 500 g new potatoes, boiled and thinly sliced
[ ] 1 small purple cauliflower, broken into florets
[ ] 1 garlic clove, crushed
[ ] 1 pinch grated nutmeg
[ ] 150 ml cauliflower-kale mornay sauce (ND milk, cauliflower, chopped kale, soaked cashews, nutritional yeast, vegan cheese powder, garlic, salt, pepper, turmeric, chili flakes, nutmeg)
[ ] 2 tbsp olive oil
[ ] 1 tsp smoked paprika
[ ] 1/2 tsp turmeric
[ ] 1 tsp Italian herbs
[ ] 1/4 tsp garam masala
[ ] 6 cherry tomatoes, grilled
[ ] Salt and pepper, to taste

Instructions
[ ] 1. 1.
[ ] 2. Preheat the oven to 250°C (480°F).
[ ] 3. 2.
[ ] 4. Boil the new potatoes until just tender, then drain and slice thinly.
[ ] 5. 3.
[ ] 6. Break the cauliflower into florets and mix with olive oil, smoked paprika, turmeric, Italian herbs, garam masala, salt, and pepper in a large bowl.
[ ] 7. 4.
[ ] 8. Heat a large ovenproof pan with a little olive oil.
[ ] 9. Add the par-boiled potatoes and seasoned cauliflower florets to the pan and toss to combine.
[ ] 10. 5.
[ ] 11. Roast in the preheated oven for 10 minutes.
[ ] 12. 6.
[ ] 13. Remove from the oven and pour the cauliflower-kale mornay sauce over the top.
[ ] 14. Return to the oven and bake for another 10–15 minutes until golden and bubbling.
[ ] 15. 7.
[ ] 16. Grill cherry tomatoes separately and add them on top just before serving.
[ ] 17. 8.
[ ] 18. Serve hot as a side dish and enjoy!

https://www.cuisinesavvy.com/recipe/veganer-kartoffelauflauf-mit-lila-blumenkohl