It’s another holiday season and I couldn’t let it go by without making something holiday-esque. Even if I am alone on this one. But that’s alright – because I decided to recreate a recipe that I have kind of done in the past, but this time made healthier. Less sinful calorie-wise but not flavor-wise. And don’t you just love something that has such a deep flavor to it but won’t pack the pounds on – especially when it’s holiday food? Here is my less sinful vegan and gluten-free Cauliflower Gratin.

Every holiday needs that one fattening food right? For me it’s all about the creamy side dishes with my favorite being the scalloped potatoes – or really any potatoes. I wanted to make the same dish again with some changes to it, but decided to try a different type of dish based on the potatoes. A gratin. After watching the Barefoot Contessa make some gratins on the Food Network I knew exactly what changes I was going to make to that classic dish. Use cauliflower instead of potatoes and not make a classic roux, but make a flavorful cornstarch sauce. And it all worked out beautifully. And the sinful calories? Well, they come from the cheddar cheese shreds I used – and I only used about a 1/4-1/3 of the bag, so you can have as much or little as you want. And I even made my own crumbly topping which is the only difference between a scalloped dish and gratin. Crumbly top. Yum!

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Turn oven to 375 degrees and place three slices gluten-free bread on baking sheet and pop in the oven while it’s heating up. They will be toasted about the time the oven is done heating or a little after. Flip at some point, but not really necessary. Once toasted take out and let cool enough to handle then pop in small food processor and turn into crumbs. Pour crumbs into a small bowl then add almonds and spices to FP and grind; pour into bowl with bread and mix with your fingers. You will only need about a 1/3-1/2 of the mixture; place leftovers in a ziplock bag then toss in the freezer for later use. While the bread is toasting wash and poke holes in the sweet potato then pop in the microwave and heat until fork tender then let sit until cool enough to handle. Slice shallots and mushrooms and mince garlic and saute with a little olive oil until cooked. In a microwave safe bowl add milk and broth with cornstarch and microwave 30 seconds. Take out and mix then add in spices and microwave 45 more seconds. It will be very thick which is perfect. Pour over veggies and scrape in the sweet potato innards. Add in the sauce and mix all together really well. Add in cauliflower and mix then pour in a baking dish. Place on baking pan, in case of boil over, and bake 35 minutes. Take out then top with cheese and crumbs and bake 15 more minutes. Enjoy!

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Cauliflower Gratin,

2 Pkgs Frozen Cauliflower, defrosted
1 Sweet Potato, microwaved
3 Pkgs Mushrooms, sliced
3 Large Shallots, sliced
5 Cloves Garlic, minced
1 C Vegetable Broth
1/2 C So Delicious Dairy Free Almond Plus Milk
3 Tbsp Cornstarch
1 Tsp Black Pepper
1 Tsp Parsley
2 Tsp Thyme
2 Tsp Dried Mustard
3 Pieces BFree Bread, toasted in oven and processed
1/4 C Almonds, processed
1 Tsp Parsley
1/2 Tsp Thyme
Daiya Cheddar Cheese

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1. Set oven to 375 degrees. While oven is heating lay bread slices on baking sheet and place in oven to toast. Take bread out of oven once bread is hard – about the time oven is heated.
2. Wash and poke holes in sweet potato. Microwave until soft.
3. Slice mushrooms and shallots and mince garlic.
4. Saute veggies on medium heat until liquid is gone and veggies browned.
5. In a microwave safe bowl pour broth, milk, and cornstarch. Microwave for 30 seconds then take out and stir.

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6. Measure in 1 tsp pepper and parsley and 2 tsp thyme and dried mustard. Mix and microwave 30-45 more seconds. It should be very thick. Pour into veggies and scrape in softened sweet potato and mix.
7. In food processor process bread and almonds with 1 tsp parsley and 1/2 tsp thyme into crumbs.
8. Mix cauliflower into other veggies with sauce then pour into baking dish.
9. Bake for 35 minutes.
10. Sprinkle 1/4-1/2 bag Daiya cheese over the top of cauliflower then sprinkle half the crumb mix over the cheese.
11. Bake for 15 more minutes.
12. Enjoy!