Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices

Gratin:

• 2 tsp oil
• 1/2 medium onion chopped
• 3 cloves of garlic finely chopped
• 3.5 tbsp flour Use rice flour to make it gluten-free, or use 1/4 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
• 1/2 to 3/4 tsp salt
• half a small head of cauliflower sliced into not more than 1/4 inch thick slices
• 2 medium yukon or russet potatoes thinly sliced 1/8 inch thick
• 1/4 cup water or vegetable broth

Breadcrumb topping: Optional

• 1/3 cup breadcrumbs (gluten-free if necessary)
• 1/4 tsp salt
• 2 cloves of garlic minced
• 1/4 tsp dried thyme
• 1/4 tsp black pepper
• 1/4 tsp or more smoked paprika

Jamaican Curry Powder:

• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp ground mustard
• 1/4 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• 1/4 tsp or more cayenne
• 1/4 tsp black pepper
• 1/8 tsp or more allspice
• a good dash of cinnamon ground nutmeg or clove, ground ginger
• 1/4 tsp lime zest or add 1/2 tsp lime juice after roasting the spices and flour, mix in at Step 2.