CAULIFLOWER CASSEROLE
 
Prep time
Cook time
Total time
 
Cauliflower casserole - vegan and gluten free one pan spiced dish
Author:
Recipe type: Main
Cuisine: Modern
Serves: 3
Ingredients
  • 1 small onion, diced
  • 2 cups sliced portobello mushrooms
  • salt & pepper to taste
  • 2 scallion leaves, cut in small pieces
  • 1 cauliflower, cut into 1 inch pieces
  • 1 cup cooked quinoa (optional)
  • 1 clove garlic, minced
  • 2 tbsp of paprika
  • 1 tbsp of turmeric
  • 1 can of coconut milk
  • 1 cup of sun dried tomatoes
  • 2 tbsp of cashew parmesan (recipe below)
For the cashew parmesan cream
  • 1 cup of cashews soaked overnight
  • 2 tbsp of mustard
  • 1 tbsp of miso
  • 2 tbsp of nutritional yeast
  • ½ cup of water + more if necessary
Instructions
  1. Preheat oven to 400°.
  2. In a large oven proof skillet (or regular pan), add onions, mushrooms, garlic salt & pepper with 1 cup of water.
  3. Add spices.
  4. Cook until onions are soft.
  5. Add coconut milk and mix until having a homogeneous cream.
  6. Add cashew parmesan and mix until dissolved.
  7. Add sun dried tomatoes.
  8. Add cauliflower to the pan and continue cooking for about 5 minutes, until cauliflowers pieces are becoming tender.
  9. (Add quinoa and stir to combine everything.)
  10. (Transfer to oven proof pan or skillet)
  11. Bake 25 minutes or until cream start to thicken.
  12. Top with scallions.
For the cashew parmesan
  1. Blend all ingredients in a food processor for 3 minutes until smooth.
  2. Keep refrigerated for up to two weeks.
  3. Can be frozen.
Recipe by My Organic Diary at http://myorganicdiary.com/2017/05/cauliflower-casserole/