This is my 10-year-old’s favorite dinner! While I was making it tonight, he was hovering around the stove asking how many minutes and seconds until it was ready. He looked in the pot and said, “Wait a minute, you put cauliflower in there?” “Yes, yes I do! Every time!” He thought for a minute and proceeded to ask, “How much longer?” I think one of his favorite parts is sprinkling the flavorful bread crumbs on top. Delish! Give this recipe a try and see if it turns out to be one of your family favorites.
Cauliflower Scalloped Potatoes
I seem to come up with my best recipes when I have a shortage of ingredients and a lack of time, so I guess I should feel blessed about those things! Last night, time got away from me. There was only about 45 minutes until Ashley was leaving for dance class, so I needed to whip something up quick. I had red potatoes and cauliflower. I was thinking of maybe making some type of scalloped potatoes, but I had never made a plant-based scalloped potato dish and I was wondering if it could be any good without all the standard ingredients like cheese, cream soups, and butter. The clock was ticking, so I went for it and it might just be one of our new favorites. I brought some to my daughter when I picked her up from lacrosse and she made me promise about 5 times that there was more waiting at home for her. Delicious!
2 cups organic oil-free low sodium vegetable broth (or make your own)
1 tsp. minced garlic
½ cup chopped green onions
10 extra-large red potatoes, the size of your fist
1 large head of cauliflower
1 tsp. pink Himalayan salt
1/2 tsp. garlic powder
1 tsp. granulated onions
¼ tsp. pepper if you like some kick
* Optional— 2 tbsp. fresh chopped or dried minced parsley
4 slices of bread
1/2 cup nutritional yeast
1/2 tsp. pink Himalayan salt
1 tsp. garlic powder
1 tsp. granulated onions
In an extra large stainless steel pot, turn on medium heat and add the vegetable broth, minced garlic, and chopped green onions. (You should only have to buy green onions a few times. Once you use them, replant the leftover stalk in either a cup of water in your window or in a little pot outside. They grow back in less than 2 weeks and you can just keep chopping and enjoying them.) While that is heating up, wash and run the potatoes through a food processor with a slicing blade so the slices are around 1/8th of an inch thick. Then pour them into the simmering pot. Next, wash and run the cauliflower through the food processor with the same blade and then add those to the stove top. Add your seasonings and stir. Cover and simmer for 30 minutes, stirring every 10 minutes or so. If it gets too dry, add a bit more vegetable broth. While the scalloped potatoes finish cooking, throw some bread in the food processor with a chopping blade to make some bread crumbs. Add the seasoning and chop until they turn to crumbs. Once the potatoes are soft, sprinkle with bread crumbs and serve. You’ll have extra bread crumbs, so set them out for those who love bread crumbs and want to add more. Here’s to your health!