Parsnip Cauliflower Crust Cake
Since gratin originally referred to the tasty crust left behind in the pan after baking, I figured to change the name to something more semantically appealing- Parsnip Cauliflower Crust Cake. Is it catchy? No but that’s cool 😉 One of my clients was asking about some recipes for parsnips other than the fries, so here goes:
1 pound parsnip, peeled and thinly sliced
2 cups cauliflower florets
1.5 cups chicken stock
1 cup almond/soy/coconut milk/cow’s/goat’s… (whatever tickles your fancy although the coconut milk option will alter the taste greatly)
1 onion, sliced
2 tbsp olive oil
1 tbsp nutritional yeast
- Place the chicken stock and cauliflower florets in a medium pot, cover and bring to the boil over medium-high heat. Cook for 4 minutes more.
- Allow to cool slightly then transfer into a blender together with (chosen) milk and nutritional yeast. Blend until smooth. Season to taste and set aside.
- Using a food processor with slicing disk or a really sharp knife that you can seamlessly cut with, thinly slice the parsnips and onion. Put the parsnips and onion in a large bowl. Add the olive oil and mix it up. Add 2/3 of cauliflower puree to the bowl and mix to combine. Transfer the mixture into the baking dish and pour the remaining cauliflower puree on top. Even it all out with a knife or spatula. Bake in a pre-heated oven at 400 degrees F for 40-50 minutes or until golden brown.
- Serve it up with your favourite protein food aka something that once had eyes (other than potatoes!) woohahaha.