Break the cauliflower into small florets and par-boil them briefly in salted water. Drain them well so the gratin doesn't turn watery.
Soak the cashews in hot water; this makes the sauce smoother and creamier when you blend it.
Blend the cashews with a little water, the nutritional yeast, garlic, nutmeg and olive oil to make a smooth sauce. Season with salt and pepper.
Put the cauliflower in a baking dish and pour the cashew sauce over it so the florets are well covered.
Bake the gratin in the oven at 200 °C (180 °C fan) for 20–25 min, until the top is golden brown and the sauce is gently bubbling. Leave it to rest briefly before serving.
Serve the gratin hot, for example with a salad or toasted wholegrain bread.
Good to know
This gratin is simple, creamy and properly cosy. The oven makes the cauliflower soft and turns the sauce nicely golden. The kind of meal that's satisfying without much effort.
Swaps
Cashews → almond butter (more vitamin E, a little less soaking time). Cauliflower → broccoli (more vitamin C and a little more beta-carotene). Olive oil → avocado oil (mild in flavour, also provides monounsaturated fats). Nutritional yeast → white almond butter plus a little lemon juice (less processed, mild and creamy; the cheesy flavour is less pronounced).
Allergens
Contains tree nuts (cashews) and, depending on the nutritional yeast, may contain traces of other allergens; easy for children to eat thanks to its soft texture, and usually fine during pregnancy as long as all the ingredients are fresh and the dish is heated through.
