Description
Cauliflower casserole – vegan and gluten free one pan spiced dish
Ingredients
Scale
- 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
- 1/2 cup of water + more if necessary
Instructions
- Preheat oven to 400°.
- In a large oven proof skillet (or regular pan), add onions, mushrooms, garlic salt & pepper with 1 cup of water.
- Add spices.
- Cook until onions are soft.
- Add coconut milk and mix until having a homogeneous cream.
- Add cashew parmesan and mix until dissolved.
- Add sun dried tomatoes.
- Add cauliflower to the pan and continue cooking for about 5 minutes, until cauliflowers pieces are becoming tender.
- (Add quinoa and stir to combine everything.)
- (Transfer to oven proof pan or skillet)
- Bake 25 minutes or until cream start to thicken.
- Top with scallions.
For the cashew parmesan
- Blend all ingredients in a food processor for 3 minutes until smooth.
- Keep refrigerated for up to two weeks.
- Can be frozen.