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Our inspiration for winter dishes involves loads of veggies in gratin. Veggie gratins are so easy to prepare, under 30 mins for most of them. They are the perfect comfort food for dinner and getting warm. A regular one we cook is the cauliflower gratin, with a hint of spice, using turmeric and curcuma, it turns the dish yellow and we add some linseeds. With or without cheese, this recipe is yummy. An alternative is to add potatoes mixed with the cauliflower.

Serves 2-3

Non Freezable


1 cauliflower
1 diced yellow onion
1 diced garlic clove
2 tsp dried turmeric and curcuma
1 tsp linseeds
Salt & ground black pepper
1 cube organic vegetable stock
3 tsp olive oil or rapeseed olive
Single cream or soya cream
Emmental cheese for non veggie recipe
2 potatoes for non veggie only recipe


Cut the cauliflower in chunks and rince. Heat 2 tsp olive oil in a large non-stick pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, cauliflower, dried turmeric and curcuma, then pour in the organic vegetable stock. Season, cover and simmer for 15-10 mins until the cauliflower are all tender. Stir and cover the pan in between to keep everything cooking nicely.

When the cauliflower is cooked, add a pinch of salt & pepper, add some extra water, cream, 1 tsp olive oil and stir well. Add the vegetable mixture on a dish, then add some olive oil, linseeds and cheese on top. Bake for 5-10 mins until the cheese is melted and voila!

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