Ingredients:
½
C diced vegetarian "Bacon Bits" tempeh
1-2 Tablespoon olive oil
1 large red onion sliced red cone #4
6-10 garlic cloves, rough chopped
1 Large head cauliflower cone #3
2 T water
Sage Bechamel – French for white sauce, is made with of butter and flour cooked in milk
1-2 Tablespoon olive oil
1 large red onion sliced red cone #4
6-10 garlic cloves, rough chopped
1 Large head cauliflower cone #3
2 T water
Sage Bechamel – French for white sauce, is made with of butter and flour cooked in milk
Ingredients
2 tablespoons butter or earth balance
3 tablespoons all-purpose flour or gluten free flour
2 cups soy milk or almond milk
2 Tablespoons fresh chopped sage leaves plus more for garnish
1 teaspoons sea salt
¼ teaspoon pepper
½ teaspoon fresh grated nutmeg
¼ Cup grated melty type cheese- like mozzarella or Gruyere- or daiya for vegan option
⅓ Cup nutritional yeast
⅓ Cup bread crumbs ( optional)
Instructions:
Cut the cauliflower with cone #3.
2 tablespoons butter or earth balance
3 tablespoons all-purpose flour or gluten free flour
2 cups soy milk or almond milk
2 Tablespoons fresh chopped sage leaves plus more for garnish
1 teaspoons sea salt
¼ teaspoon pepper
½ teaspoon fresh grated nutmeg
¼ Cup grated melty type cheese- like mozzarella or Gruyere- or daiya for vegan option
⅓ Cup nutritional yeast
⅓ Cup bread crumbs ( optional)
Instructions:
Cut the cauliflower with cone #3.
Saute
tempeh in the 12 “ EOS skillet on medium heat 300 degrees until just crisp. Set
aside, Saute onion over med- high heat in 1-2 T oil until tender, stirring
often, about 5 minutes. Add garlic, turn heat to med and sauté until fragrant
and golden. Add Chopped Cauliflower and 2 T water. Place lid on medium click
-Turn heat to low.
While cauliflower is cooking, make Sage Bechamel. In the small pan, melt butter over medium heat. Stir until butter just begins to become golden and becomes nutty and fragrant. Add flour. Stir and cook flour for at least 1 minute. Whisk in ½ C milk making sure to whisk all the flour from the corners and sides of the pot. Add another ½ C milk, whisking well. When thickened, add final cup of milk, sage, spices, salt until mixture thickens Turn heat off. Add cheese and whisk until smooth.
Pour Sage Bechamel over the cauliflower and stir it in, coating cauliflower well. Top with crispy tempeh (or bacon bits) and few sage leaves and a little more cheese (optional) or bread crumbs (optional). Bake in 9x13 pan in the oven for 20 mins until crispy topping, or in the electric skillet at 320 degrees uncovered until lightly browned and bubbly, about 20 minutes.
While cauliflower is cooking, make Sage Bechamel. In the small pan, melt butter over medium heat. Stir until butter just begins to become golden and becomes nutty and fragrant. Add flour. Stir and cook flour for at least 1 minute. Whisk in ½ C milk making sure to whisk all the flour from the corners and sides of the pot. Add another ½ C milk, whisking well. When thickened, add final cup of milk, sage, spices, salt until mixture thickens Turn heat off. Add cheese and whisk until smooth.
Pour Sage Bechamel over the cauliflower and stir it in, coating cauliflower well. Top with crispy tempeh (or bacon bits) and few sage leaves and a little more cheese (optional) or bread crumbs (optional). Bake in 9x13 pan in the oven for 20 mins until crispy topping, or in the electric skillet at 320 degrees uncovered until lightly browned and bubbly, about 20 minutes.
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