Name: Plant-Based Cauliflower Gratin
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 large head cauliflower (, broken into florets); 2 large shallots (, peeled and cut in half length wise); 1 poblano pepper; Olive oil; 1 (12 ounce) jar Loca Plant-Based Potato Queso; ½ cup chopped almonds; ½ cup gluten-free panko breadcrumbs

Plant-Based Cauliflower Gratin

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

6 servings

American

1 5

What you'll need

1 large head cauliflower , broken into florets
2 large shallots , peeled and cut in half length wise
1 poblano pepper
Olive oil
1 (12 ounce) jar Loca Plant-Based Potato Queso
½ cup chopped almonds
½ cup gluten-free panko breadcrumbs

Method:

Preheat the oven to 425 degrees. Place the cauliflower florets, the shallots and poblano pepper on a parchment-lined baking sheet. Drizzle with oil and toss to coat. Roast for 20 minutes, turning halfway through. Reduce oven temperature to 375 degrees.
Put the pepper in a small bowl and cover until cool enough to handle. Place the cauliflower in a large bowl. Chop the shallots and add to the cauliflower. Peel the pepper, remove the seeds, and chop. Add to the cauliflower along with the jar of queso. Transfer to a greased 8- or 9-inch baking dish.
Put the almonds and breadcrumbs in a small bowl. Add 1 tablespoon olive oil and toss to coat. Sprinkle over the cauliflower. Bake for 20-25 minutes or until bubbly and golden brown.

Nutrition

N/A

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