Cauliflower Casserole
Cauliflower Casserole
Cauliflower is the star in this luscious, home-style casserole. Easy to make and bake! We liked it before it went into the oven also and set some aside for a next day for a crunchier meal.
Equipment
- Blender
Ingredients
- 3 cups cauliflower, cut into bite size pieces we used 1 large head of cauliflower
- 1 cup parsnips OR carrots, chopped or sliced
- 1/2 cup red pepper, seeded and diced
- 1/4 cup vidalia onion use any variety but we used this sweet variety
- 1 cup celery, chopped
- 1 8 oz box Upton's traditional seitan, chopped, optional can use another brand or leave out
- 1 cup cashews or sub another nut or use silken tofu
- 1 cup unsweetened soy, almond, coconut or rice milk sub veggie broth
- 1/4 cup nutritional yeast aka. nooch
- 2 Tbsp tahini
- 2 Tbsp fresh lemon juice
- 2 tsp dijon mustard
- 2 tsp garlic powder
- 1 Tbsp fresh dill sub 2 tsp dried
- 1/2 tsp tumeric
- 1/2 tsp smoked paprika
- pinch red pepper flakes
- to taste salt and pepper
Instructions
- Preheat the oven to 400 F. Place the cashews in a bowl and cover with HOT water.
- Place all the remaining ingredients, except the milk, into a large bowl and stir well to combine.
- Rinse the cashews and blend with the milk until creamy. Pour into the big bowl and stir well again. Taste and adjust seasonings if desired. (You may even wish to set some of this dish aside in a 'raw' version rather than baking it.)
- Transfer to a casserole dish with lid and bake 30-40 minutes. You may want to remove the lid for the last 10 minutes. Some veggies may still have some crunch at 30 minutes, so cook to your preference.
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