Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices

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Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices. Curried Scalloped Potatoes. Creamy flavorful Vegan Potato Gratin. Easily made gluten-free and nut-free. Makes 1 10 inch skillet or 9 by 9 inch or similar size baking dish. Easily doubled.

Ingredients for 4 servings

Gratin:
2 tsp oil
½ medium onion, chopped
3 cloves of garlic, finely chopped
3.5 tbsp flour (Use rice flour to make it gluten-free, or use ¼ cup cashews blended into the non dairy milk below)
1 Tbsp Jamaican Curry Powder: Recipe below
2 cups unsweetened non dairy milk such as almond milk. Use coconut, soy for nut-free, cashew milk for richer sauce
½ to ¾ tsp salt
half a small head of cauliflower sliced into not more than ¼ inch thick slices
2 medium yukon or russet potatoes thinly sliced, ⅛ inch thick
¼ cup water or vegetable broth

Breadcrumb topping: Optional
⅓ cup breadcrumbs (gluten-free if necessary
¼ tsp salt
2 cloves of garlic minced
¼ tsp dried thyme
¼ tsp black pepper
¼ tsp or more smoked paprika

Jamaican Curry Powder:
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground mustard
¼ tsp onion powder
½ tsp dried thyme
½ tsp dried parsley
¼ tsp or more cayenne
¼ tsp black pepper
⅛ tsp or more allspice
a good dash of cinnamon, ground nutmeg or clove, ground ginger
¼ tsp lime zest, or add ½ tsp lime juice after roasting the spies and flour, mix in at Step 2.