Description
A creamy and delicious side dish made without dairy, perfect for vegan and gluten-free diets.
Ingredients
Scale
- 4 large russet potatoes, thinly sliced
- 2 cups cauliflower florets
- 1 cup coconut milk
Instructions
- Preheat the oven to 375°F (190°C).
- In a pot, bring water to a boil and add the cauliflower florets. Cook for about 5-7 minutes until tender. Drain and set aside.
- In a blender, combine the cooked cauliflower and coconut milk. Blend until smooth and creamy. You may add salt and pepper to taste.
- Grease a 9×13 baking dish with a little coconut oil.
- Layer half of the sliced potatoes at the bottom of the dish.
- Spread half of the cauliflower mixture over the potatoes.
- Repeat with the remaining potatoes and cauliflower mixture.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the potatoes are tender and slightly golden on top.
- Allow cooling for a few minutes before slicing to serve.
Notes
- Add salt and pepper to the cauliflower mixture for extra flavor. <li.Allow the dish to cool slightly before serving to help it set.
- Prep Time: 15
- Cook Time: 50
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg