Meatless October, Meatless Monday, vegetarian theme days, vegan challenges – the interest towards vegetarian cooking is constantly on the rise, which is wonderful, as long as this contributes to the diversity of our nutrition intake as well. I used to be a vegetarian myself in my younger days, for seven years to be exact. For seven long years I practically lived off instant noodles and vegetarian pastas (not to mention fries while I was working in England!) and, of course, I wasn’t feeling so well. My mother would send me vegetarian cooking books (which I took little interest in) and tried to cook some inspiring vegetarian food for me for our Sunday lunches (and I would secretly covet the steaks on other people’s plates). Despite my mother’s best efforts my diet was poor – please do not follow my example, ha ha. Nowadays I eat the diet of an omnivore (gluten-free, and mostly cow milk-free), but I do often eat more on the vegetarian side and when I choose to eat meat, I’ll choose either grassfed or organic meat.
I’m sharing with you today one vegetarian dish that I absolutely adore – cauliflower gratin. This version of it contains also parsnip and is spiced with nutmeg and cumin. I hope you’ll love it too!
ca. 700 g cauliflower
ca. 200 g parsnip
200 g soft goat’s cheese (or ca. 1,5 dl nutritional yeast flakes)
0,5 dl water
0,5 Tsp ground nutmeg
1 Tsp cumin seeds
the juice of one lemon
virgin coconut oil for greasing
On top: basil, peeled hemp seeds
Heat the oven to 200 degrees (Celsius). Mix together the eggs, water and spices. Chop the cauliflower and the peeled parsnip. Grease the pan and place the cauliflower and parsnip on the bottom of it. Cut the goat’s cheese on top of the vegetables, and pour the egg mixture on top of it as evenly as possible. (If you’re making a dairy-free version of this dish, you can replace the goat’s cheese with nutritional yeast. Just mix the yeast flakes into the egg mixture. Add also some extra salt.) Squeeze then the lemon juice on top of it all and let it bake in the oven for about 20 minutes, or until the top has got a bit of colour and the cheese has melted. Chopped the basil and sprinkle it on top together with peeled hemp seeds. Serve this dish for example with a side of sauerkraut.