Check out this delicious RAW recipe for Cheesy Cauliflower Gratin by Chris Kendall. https://www.youtube.com/therawadvantage
- Cauliflower 460 g / 1 lb
- Fresh Corn Kernels 250 g / .55 lb
- Tomatoes 200 g / .45 lb
- 2 Green Onions 30 g / .06 lb
- ½ Lemon 1 tbps Juice
- Hemp Seeds ½ cup
- Golden Flax Seed 1 tsp
- Smoked Paprika 1 tsp
The night before serving, measure out 1lb of small bite sized cauliflower florets and place them in a bag in the freezer.
About 4 hours before serving, chop the required amount of corn kernels from 1.5 - 2 cobs of fresh corn, alternately use frozen corn, ideally chopped and frozen from corn season.
Add the tomatoes to the blender, with the corn on top along with the tbsp of lemon juice, hemp seeds, and the bottom white portions of the green onions.
Blend until smooth and creamy, meanwhile finely chop the green onion greens.
Remove the cauliflower from the freezer and mix well with the corn-based ‘cheeze’ sauce and almost all of the chopped green onions, place into a casserole dish in a single layer.
Place the dish in the center of your dehydrator and dehydrate at 118° for 3 - 3.5 hours turning the dish around at the halfway point to “brown” on all sides.
Remove the dish from the dehydrator and top with a nice dusting of ground flax seeds (grind them into a fine meal rather than buying pre-ground), smoked paprika and the remaining green onions.