Cauliflowers have been really expensive here for the last month. According to one gentleman working the produce department, it had to do with American
Thanksgiving. Interestingly enough, last Friday they came back down to a more reasonable price, so I picked on up with some great intentions. Alas, the week is going by and I now realized, Dan and I are actually heading on a trip in a few days and I had some produce to use before they go bad. What better way to throw somethings together, than in a casserole. Dan and I both really enjoyed this one, so I figured I would post it and that way I can remember how to make it again sometime;)
Ingredients
- 1 head of cauliflower chopped into bite size pieces
- 1 grated carrot
- 1 grated zucchini
- 3-4 chopped gluten and nitrite free sausages (optional)
- 1 minced onion
- 2 cloves minced garlic
- oil for frying
Sauce Ingredients
- 3/4 cup non dairy milk
- 3/4 cup nutritional yeast
- 2 tablespoons tapioca or arrowroot starch
- 1 teaspoon ground mustard
- 1 teaspoon rice vinegar
- 1 tablespoon oil (I used coconut oil)
- 1/2 teaspoon paprika
- cayenne pepper (optional)
- sea salt and pepper to taste
Topping Ingredients (optional)
- 1/4 cup ground almonds
- 1/4 cup ground flax seeds
- 1/2 tablespoon olive or coconut oil
Directions
1. Preheat oven to 400 F.
2. In a large skillet or wok, heat oil and fry onion and garlic until fragrant. Add sausage and fry until cooked.
3. Add cauliflower, carrots and zucchini.
4. Cook for 5-7 minutes until cauliflower is a little softer.
5. While the cauliflower is cooking whisk together all the sauce ingredients in a medium size bowl.
6. Add cooked cauliflower mixture to an oven safe casserole dish and pour sauce over top. Stir together to fully coat .
7. Mix together the topping and sprinkle on top of casserole.
8. Bake uncovered for 15-20 minutes.