John Myers
Cauliflower Gratinated with Corn Cream
The perfect cauliflower gratinated with corn cream recipe with a picture and simple step-by-step instructions.
Molding
- 1 tsp Grated mustard seeds, grated cardamon seeds, turmeric powder
- 0,5 bunch Chopped coriander
- 150 g Corn kernels (can)
- 150 Milliliters Cashew milk – or other vegetable milk
- 2 tbsp Pure cashew butter
- 0,5 lemon Juice and abrasion
- 1 tbsp Yeast flakes
- 2 tbsp Good quality soy sauce
- Wash the cauliflower, cut into florets, blanch in boiling salted water for about 10 minutes, drain. Heat the coconut oil in a pan, sweat the spices (I have cardamon seeds and mustard seeds in a grinder) until they smell fragrant. Add the turmeric and fry the cauliflower florets for about 2 minutes. At the end add the chopped coriander and deglaze with soy sauce. Salt and pepper to taste.
- For the topping, puree the corn kernels (drained) with the cashew milk, lemon juice and zest and cashew butter – add a little more water if necessary. Mix with yeast flakes and season with salt. Spread over the cauliflower. Gratinate at 180 degrees hot air for about 15 minutes.
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