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Scalloped Potato & Sauerkraut Gratin With Cauliflower Hemp Sauce

In a large pot over medium heat, bring to a boil the vegetable broth, cauliflower, and minced garlic. If using whole roasted garlic, just boil the broth and cauliflower and leave the garlic out of the pot. Bring to a boil and then cover and cook for 10 minutes, until cauliflower falls apart when mashed with a fork. While the cauliflower is cooking, peel and thinly slice the potatoes using a mandol. . .

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Servings: 4

Prep Time: 00:20

Cook Time: 00:60

Cauliflower Hemp Sauce

5 garlic cloves, roasted whole or minced*

5 cups cauliflower florets

1 1/2 cups vegetable broth

1/4 cup hemp seeds

1/4 cup lemon juice

1 teaspoon salt

1/4 teaspoon white pepper

3 tablespoons nutritional yeast

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

Other Ingredients

3 medium russet potatoes, peeled and sliced as thinly as possible

2 cups high quality sauerkraut

Preparation

1In a large pot over medium heat, bring to a boil the vegetable broth, cauliflower, and minced garlic. If using whole roasted garlic, just boil the broth and cauliflower and leave the garlic out of the pot. Bring to a boil and then cover and cook for 10 minutes, until cauliflower falls apart when mashed with a fork.

2While the cauliflower is cooking, peel and thinly slice the potatoes using a mandoline or carefully by hand. Place sliced potatoes in a bowl and set aside.

3Add to the blender the cooked cauliflower with broth, roasted garlic cloves, hemp seeds, lemon juice, salt, pepper, nutritional yeast, onion powder, and cumin. Blend until creamy.

4Preheat oven to 350 degrees. Lightly grease a 9 x 9 inch baking dish. Add 1/4 cup of sauce to the bottom of the dish, then a layer of potatoes. On top of the first layer of potatoes, layer 1/2 cup of sauerkraut. Then pour over and evenly spread 1/2 cup of the cauliflower cheese sauce mixture over the sauerkraut. Start the process again with another layer of sliced potatoes, followed by another 1/2 cup of sauerkraut, and another 1/2 cup of sauce. Repeat until all ingredients have been used up and make sure you finish the top layer with a good coating of sauce.

5Cover the dish and bake for 40 minutes at 350 degrees. Then remove the cover and bake for an additional 10 minutes at 400 degrees to lightly brown the top.

6Remove from oven and allow to cool for at least 10 minutes before serving. Garnish with fresh thyme or finely chopped chives.

Additional Notes

If you don't want to chop garlic (because who really wants to chop garlic?) Roast 5 cloves of garlic in their skin on the stovetop for 8-10 minutes or until golden brown. You can also cut a head of garlic in half and roast half in the oven for 35o degrees for 10-15 minutes or until lightly golden. If you don't feel like roasting the garlic, chop it first and then cook it along with the cauliflower in step 1.

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