Add this to your Thanksgiving table to add a pop of color and something yummy for the kiddos to enjoy. This dish is vegan, gluten free, nut free, and can be made soy free.
You can leave out the green onions if they won’t go over with the picky eaters. Otherwise, even the most picky of kids will be licking their plate (and you will come back for nibbles too).
Cheesy Cauliflower Bake
1 large head cauliflower cut into florets (570g)
2 1/4 cups cheese sauce, divided – see below (520g)
1/4 cup crushed gluten free crackers (20g)
1 green onion, chopped
Sprinkle of sea salt
MAKE CHEESE SAUCE FIRST:
Makes 3 cups / 700g
- Gluten free
- Nut free
- Soy free if using soy free Earth Balance buttery spread
1 russet potato, peeled and cut into bite-sized pieces (1 1/2 cups / 240g)
1 cup carrot, cut into 1/2 inch rounds (130g)
1/4 yellow onion, diced (1/2 cup / 65g)
2 cups water (475 ml)
1/2 cup Earth Balance buttery spread (soy free if avoiding soy) (70g)
1/2 cup nutritional yeast (40g)
1/2 teaspoon turmeric
1 teaspoon salt (6g)
3 tablespoons coconut milk (45 ml)
Place potato, carrot and onion in a pan with 2 cups of water and simmer for 20 minutes with the lid on.
After 20 minutes, turn off heat and add Earth Balance, nutritional yeast, turmeric and salt. Stir to combine until melted.
Pour mixture into a blender and blend until creamy, about one minute on medium. You may need to scrape the sides down from the blender a couple of times for everything to get incorporated.
Add coconut milk to the blender and continue to blend until mixture is creamy and smooth
Now that the cheese sauce is done, preheat your oven to 300°F (150°C).
Cut and simmer the cauliflower in 2 cups of water (475ml) for 10 minutes.
Evenly spread 1/4 cup (60g) of cheese sauce on the bottom of an 8×8 baking pan.
Add the cauliflower and sprinkle with a pinch or two of salt.
Pour two cups (460g) of cheese sauce over the cauliflower, stir to combine and evenly top with crackers and green onions. Bake for 20 minutes.
If you enjoyed this recipe, we have more for you here!
AND – if you enjoy Asian food, check out our first cookbook, Bold Vegan – Food of South East Asia. Filled with vegan takes on street food from the 10 countries that make up South Asia.
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