A gratin is a dish that is baked with a breadcrumb topping. This deliciousness could be a vegan main dish or a side dish with pasta to round out the meal. I use Earth Balance as a butter substitute whenever I am cooking vegan. No one in my family can tell the difference. I also recommend the Better than Bullion brand of broth bases. They taste homemade!
- Olive oil- about 1/4 cup divided
- 1 shallot, sliced thinly
- 8 oz. sliced Crimini mushrooms
- 1 head of cauliflower, core removed, florets separated
- salt and pepper
- 3/4 C. vegetable broth
- 1/4 C. melted Earth Balance (or more olive oil)
- 3/4 C. breadcrumbs
- 1 T. Nutritional Yeast, optional
Preheat the oven to 375 degrees. Heat about one tablespoon of olive oil in a cast iron or other large ovenproof skillet. Add the shallots and mushrooms. Sautee for a few minutes or until the mushrooms start to turn golden brown. Add the cauliflower florets and sprinkle some salt and pepper over it. Drizzle a little more oil over the top. Stir and cook until the cauliflower is coated with the oil and is beginning to soften, about three minutes. Pour the broth over the veggies and remove the skillet from heat. Combine the melted Earth Balance with the breadcrumbs with a fork to make a crumbly mixture- if it’s too wet, add a bit more breadcrumbs – too dry, add a bit of olive oil. If you have nutritional yeast, you can add a tablespoon to the mixture to give it a parmesan-like flavor. Distribute the breadcrumb mixture over the top of the veggies and drizzle the top with a bit more olive oil. Put the whole skillet in the oven and bake about 20 minutes or until the mixture is bubbly, most of the liquid is absorbed, and the breadcrumbs are golden brown. Check to be sure the cauliflower is tender. If you need to put it in for longer, you may want to tent it with foil to avoid over-browning the top.