Cauliflower Gratin with Cream of Peppers

CAULIFLOWER GRATIN WITH PEPPER CREAM

If you're looking for a vegan dish to surprise the whole family this holiday season, you're in luck; you've just found it.

Cauliflower gratin with pepper cream

The difficulty of this dish is minimal. For 4 people, we'll need:

• 1 medium cauliflower
• 2 green peppers
• 1 large red pepper
• 1 medium onion
• 1 clove of garlic
• 400ml of vegetable broth
• 1 jar of soy cream (you can find it at Mercadona)
• Salt and black pepper
• EVOO (olive oil)
• Cheese for gratin. We opted for vegan cheese, but you can add whatever you like.

PREPARING CAULIFLOWER

1. Put a pot of water to boil.
2. Meanwhile, cut the cauliflower along the stem to remove the "florets"
3. When the water starts to boil, add the cauliflower and let it boil for about 8 minutes.
4. Pierce with a fork to check that the stem is al dente. We want it just right, which isn't super soft, it's al dente. Super soft, no. Al dente, yes! .. but I like it soft... no! al denteee. (Remove it from the water and set aside on a plate)

PREPARATION OF THE PEPPER CREAM

1. Finely chop the onion, garlic clove, and green and red bell peppers and place them in the oil over medium heat. Season with salt and pepper.
2. When the onion and peppers are well cooked, add the 400ml of vegetable broth and let it cook for another 10 minutes over medium heat.
3. After this time, blend everything above, gradually adding the can of soy cream. Check the salt again to see if you need to add a little more.

LAST STEP: GRATINATING

1. Preheat the oven to 180º / 200º
2. Next, place the cauliflower in the center of each plate and add the cream around it.
3. Cover the cauliflower with the gratin cheese and bake for another 10 minutes until the top begins to brown.

Before serving, add a little oregano or basil to taste. BON APPETIT!