Scalloped Potatoes & Cauliflower With Jamaican Curry Spices

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Vegan Richa.

Cashew milk makes everything taste better! This recipe is just one example – Cashews are aromatic, subtly sweet and buttery. It makes this dish and most dishes creamy, rich and when paired with spices, so flavorful. Not to mention that they are loaded with healthy nutrients that promote overall health. Enjoy!

For more information about the health benefits of cashews, click here.

INGREDIENTS

For Gratin:

• 2 tsp oil
• 1/2 medium onion, chopped
• 3 cloves garlic, finely chopped
• 3-4 tbsp. flour (Use rice flour to make it gluten-free or use 2 tbsp. of cashew butter to make it grain-free)
• 1 tbsp. Jamaican Curry Powder: recipe below
• 2 cups cashew milk made with the NutraMilk ( I used cashew milk that I had previously made and had frozen in cubes)
• 1/2 to 3/4 tsp salt
• half a small head of cauliflower, sliced into not more than 1/4 inch thick slices
• 2 medium yukon or russet potatoes thinly sliced 1/8 inch thick
• 1/4 cup water or vegetable broth

For Jamaican Curry Powder:

• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp ground mustard
• 1/4 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• 1/4 tsp or more cayenne
• 1/4 tsp black pepper
• 1/8 tsp more allspice
• a good dash of cinnamon ground nutmeg or clove, ground ginger
• 1/4 tsp lime zest or add 1/2 tsp lime juice after roasting the spices and flour, mix in at Step 2.

For breadcrumb topping (Optional-omit if on a keto/paleo/whole-30 meal plan)

• 1/3 cup breadcrumbs (gluten-free if necessary)
• 1/4 tsp salt
• 2 cloves of garlic minced
• 1/4 tsp dried thyme
• 1/4 tsp black pepper
• 1/4 tsp or more smoked paprika

For cashew milk

• 1 cup (150g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

For cashew Milk

• Start by making fresh cashew milk with the NutraMilk:
  • Place cashews in the NutraMilk container.
  • Press Butter cycle, set for 3 minutes.
  • Press Start.
  • Open the container lid, add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.

• Preheat the oven to 400 degrees F / 200ºc. Heat oil in a skillet over medium heat. Add onion and garlic and cook until translucent.
• Add flour and spice blend, lime zest and cook for a minute. If using lime juice, cook the spices and flour until roasted then add the lime juice and mix in for a few seconds.

• Add non dairy milk and mix well. Continue to cook until the mixture thickens. Taste carefully and adjust salt and spice and mix in. You can also fold in some nutritional yeast for cheesier flavor.
• Take off heat. Spread half of the sauce in a baking dish. Or reserve from the cast iron skillet.
• Layer the Cauliflower slices in a non overlapping layer. Or use more potatoes.

• Add a layer of potatoes. Spread the reserved sauce all over. Pour a 1/4 cup water on the edges.
• Cover with foil and bake at 400 deg F / 200ºc for 20 minutes.
• Make the breadcrumb mixture by mixing everything in a bowl. Uncover the baking dish, sprinkle breadcrumb mixture on top. Alternatively, Sprinkle some paprika, salt, minced garlic and vegan parmesan.
• Bake another 15 to 25 minutes or until the potatoes are tender. Use a knife to insert through all layers to check. Bake time depends on the thickness of the potatoes. Sprinkle fresh herbs of choice. Cool for 5 minutes then serve. Enjoy!