Veganer Kartoffelauflauf mit lila Blumenkohl (Vegan Potato Bake with Purple Cauliflower)
A delicious and hearty vegan cauliflower and potato bake with a flavorful mornay sauce made from non-dairy milk, cauliflower, kale, and cashews. Topped with grilled cherry tomatoes, this dish is a perfect plant-based side.
Details
- Author: CuisineSavvy
- Cuisine: German
- Course: Side
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Diet: Vegan
- Tags: Vegan, GlutenFree, HealthyFats
Nutritional Values
This vegan cauliflower and potato bake is rich in fiber, plant-based proteins, and healthy fats. The creamy mornay sauce made with non-dairy milk and cashews provides a nutritious twist, and the addition of kale boosts the antioxidant and micronutrient content. A perfect plant-based alternative to the traditional bake.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 250 kcal | -- |
| Total Fat | 10 g | -- |
| Saturated Fat | 2 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 200 mg | -- |
| Total Carbohydrate | -- | |
| Dietary Fiber | 5 g | -- |
| Total Sugars | 3 g | -- |
| Protein | 6 g | -- |
Ingredients
[ "500 g new potatoes, boiled and thinly sliced", "1 small purple cauliflower, broken into florets", "1 garlic clove, crushed", "1 pinch grated nutmeg", "150 ml cauliflower-kale mornay sauce (ND milk, cauliflower, chopped kale, soaked cashews, nutritional yeast, vegan cheese powder, garlic, salt, pepper, turmeric, chili flakes, nutmeg)", "2 tbsp olive oil", "1 tsp smoked paprika", "1/2 tsp turmeric", "1 tsp Italian herbs", "1/4 tsp garam masala", "6 cherry tomatoes, grilled", "Salt and pepper, to taste" ]
Instructions
1. Preheat the oven to 250°C (480°F). 2. Boil the new potatoes until just tender, then drain and slice thinly. 3. Break the cauliflower into florets and mix with olive oil, smoked paprika, turmeric, Italian herbs, garam masala, salt, and pepper in a large bowl. 4. Heat a large ovenproof pan with a little olive oil. Add the par-boiled potatoes and seasoned cauliflower florets to the pan and toss to combine. 5. Roast in the preheated oven for 10 minutes. 6. Remove from the oven and pour the cauliflower-kale mornay sauce over the top. Return to the oven and bake for another 10–15 minutes until golden and bubbling. 7. Grill cherry tomatoes separately and add them on top just before serving. 8. Serve hot as a side dish and enjoy!
External Recipes
- Cauliflower and Potato Bake (Original Recipe) (Health Score: 60)
Allergens
Tree Nuts (cashews)
HealthScore: 85
This vegan version of Cauliflower and Potato Bake scores highly due to its plant-based ingredients, rich fiber content, and use of non-dairy alternatives. The use of whole foods and anti-inflammatory spices makes this a healthy, hearty dish.