Gluten-Free Vegan Cauliflower Casserole

• Vegetarian
• Gluten free

• Produce

  • 1 medium head Cauliflower
  • 1 tbsp Onion
  • 1/4 cup Red bell pepper

• Condiments

  • 1 tbsp Tahini paste

• Baking & Spices

  • 1 pinch Cayenne pepper
  • 1/4 cup Nutritional yeast flakes
  • 1 Paprika
  • 1 1/2 tsp Salt

• Nuts & Seeds

  • 1 cup Cashews, raw

• Liquids

  • 1 1/2 cups Water

Found on healthiersteps.com

Description

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 cup raw cashews, soak for at least 2 hours
• 1 1/2 - 2 cups water
• 1/4 cup nutritional yeast flakes
• 1/4 cup red bell pepper, chopped
• 1 tablespoon onion, chopped
• 1 clove garlic
• 1 tablespoon tahini paste, (optional)
• 1 1/2 teaspoons salt
• pinch Cayenne pepper, (optional)
• paprika, and parsley for garnishing

Directions

• Preheat oven 400 degrees F. Lightly oil a casserole dish and set aside.
• Wash and steam cauliflower florets for 5 minutes or until florets are tender. Reserve a cup of steam cauliflower to blend with the cashew cheese sauce. Place remaining florets in a casserole dish and set aside.
• Rinse and drain cashews. Place cashews in a high-speed blender with water, nutritional yeast flakes, red bell pepper, onion, garlic, tahini, salt and cayenne pepper,
• Process until smooth and creamy. Add the cup of cauliflower florets and blend, scraping down the sides of blender with a spatula. You may need to add extra water.
• Pour sauce over cauliflower florets. Sprinkle top with paprika. Bake for 35 minutes or until edges are slightly brown.
• Remove from oven and allow to cool slightly, garnish with parsley and serve.

Nutrition