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​Cream Sauce Ingredients:

  • 1 head cauliflower, chopped and steamed

  • 1 cup vegetable stock (Hippocrates soup)

  • 1/2 cup distilled or spring water

  • 1 clove garlic, crushed

Gratin Ingredients:

  • 3 leeks, thinly sliced

  • 2 white onions, thinly sliced

  • 2 small fennel, thinly sliced

  • 1 clove garlic, crushed

  • 3-4 leaves mustard greens or dandelion greens, finely minced

  • 3/4 cup vegetable stock (Hippocrates soup)

  • 1/4 cup distilled or spring water

  • 1 tbsp fresh thyme

Organic Ingredients:


  1.  In a food processor, purée steamed cauliflower, vegetable stock and water until silky smooth

  2. In a medium sauce pan, simmer purée over medium heat, stirring frequently until it thickens, approximately 10 minutes. Remove from heat

  3. Preheat the oven to 350º

  4. In an ovenproof skillet over medium-low heat, add leeks, onion, fennel, garlic and water. Cover and let soften, approximately 10-15 minutes, until golden in color

  5. Add vegetable stock and minced greens, stirring until evenly distributed 

  6. Pour cream sauce into the skillet, stirring in until all vegetables are coated

  7. Transfer skillet to the oven and bake for 20-25 minutes, until golden bubbles appear on top

  8. Before serving, sprinkle with fresh thyme

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