Cauliflower Poutine with Vegan Squash Gravy
A much better-for-the-body version of the classic, this vegetarian poutine riff uses cauliflower instead of fries and a healthy squash gravy. It's plant-filled, can be vegan with one minor modification, and is just as satisfying as the original.
- Small sweet onion
- Oil of choice for roasting and sauteeing
- Generous salt and pepper
- Large head of cauliflower
- 1.5 c squash or pumpkin puree
- 2 tbsp nutritional yeast
- 1 c cheese curds, cheddar chunks, or vegan cheddar chunks
- Sprig of fresh rosemary
- 4 sprigs of fresh thyme
- Preheat the oven to 425.
- Dice the onion and add it to a medium-sized pot with a dash of oil and generous salt and pepper.
- Cook the onion over medium heat for 10-15 minutes until soft and translucent, but not browned.
- Cut the cauliflower into florets of approximately the same size for even cooking.
- Lay the cauliflower florets on an oiled sheet tray in a single layer and season with salt and pepper.
- Roast the cauliflower for about 30 minutes until tender and lightly browned.
- When the onion is done, add the pureed squash (or pumpkin) and nutritional yeast. Blend it with an immersion blender (or by transferring to a traditional blender) until a thick, creamy gravy develops.
- Simmer the gravy over low heat for another 10-15 minutes after blending, or until the cauliflower is done. Add a dash of water if necessary to keep the gravy from sticking to the pan.
- Once the cauliflower is cooked, lay it out on a serving platter. Top with cheese curds, squash gravy, and finely chopped rosemary and thyme, then serve immediately.
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