Plant-Based Cauliflower Gratin
Servings: 6 servings
Calories: 295kcal
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
Instructions
- 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
Calories: 295kcal | Carbohydrates: 30g | Protein: 9g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 514mg | Potassium: 663mg | Fiber: 6g | Sugar: 5g | Vitamin A: 74IU | Vitamin C: 84mg | Calcium: 93mg | Iron: 2mg