1 large (1lb)cauliflower, cut to florets
2 to 3 cupswater for boiling cauliflower
1 medium bowl ice water
¼ cupbutter (vegan, optional) - divided
1 canunMEAT Meat-Free Luncheon, diced
2 cloves garlic, minced
1 tbspall-purpose flour
2 cupsalmond milk
Dash ofsalt and pepper
2 sprigs thyme
1 cupshredded Swiss cheese (vegan cheese, optional)
¼ cupgrated Parmesan cheese (vegan, optional)
2 tbspchopped parsley
1.Cook cauliflower in a pot of boiling water with salt for 3 minutes. Spoon them out and transfer to a bowl of ice water. Strain, pat dry with paper towel and place in a 2-quart, oil-sprayed baking dish.
2.Heat half of butter in a skillet over medium heat. Add unMEAT Luncheon and stir fry until nicely browned on all sides. Add to the cauliflower.
3.In same pan used for the luncheon, add remaining butter to melt over low heat. Add garlic and sauté for 1 minute or until aromatic. Stir in flour and cook until bubbly. Gradually stir in almond milk. Turn up heat to medium and keep stirring for about 5 minutes until sauce is smooth and thick. Season to taste with salt, pepper, and thyme.
4.Pour sauce over cauliflower and luncheon. Top with cheeses and parsley. Bake in a 350F pre-heated oven for about 15 to 20 minutes or until bubbly and surface is nice and golden. Allow gratin to cool for about 15 minutes before serving.
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