Recipe Easy Cheesy Cauliflower Bake
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Easy peasy
Kid-friendly
Baking
Comfort food
Holidays
Entertaining
Lazy dinners
Main meals
Nothing takes your cauliflower to the next level quite like slathering it in a rich, creamy cashew cheese sauce, sprinkling it with breadcrumbs, and baking it in the oven until it’s melt-in-your-mouth tender. Christmas side dish anyone?
You will need
Serves 4
- 2 cups raw cashews
- 1 head cauliflower, chopped into florets
- 2 cups vegetable stock
- 1/4 – 1/2 cup nutritional yeast, to taste
- 3 cloves garlic
- 1 teaspoon lemon juice
- 1/2 - 1 teaspoon salt, to taste
- Pepper, to taste
Optional topping
- 1 cup breadcrumbs (gluten-free if required)
- 2 tablespoons olive oil
Recipe: Rainbow Nourishments
Directions
-
Step 1
Preheat the oven to 180°C.
-
Step 2
Add the cashews to a bowl and cover with boiling water. Let them soak for about 10 minutes then drain and set aside.
-
Step 3
Bring a large pot of water to the boil. Add the cauliflower and parboil for 5 minutes so the florets are slightly tender. Drain and scatter the florets in a large casserole dish.
-
Step 4
Add the rest of the ingredients (drained cashews, stock, nutritional yeast, lemon, garlic, salt and pepper) to a high-powered blender. Blend until as smooth as possible.
-
Step 5
Add the cashew mixture to the large pot and place it over medium heat. Cook the mixture while stirring for 5 minutes or until slightly thickened.
-
Step 6
Pour the cashew mixture over the cauliflower. Carefully toss the cauliflower so the florets are coated in the creamy sauce.
-
Step 7
Optional: Combine the breadcrumbs and olive oil in a small bowl. Scatter the breadcrumbs on the cauliflower.
-
Step 8
Bake the cauliflower in the oven for 20-25 minutes or until bubbling. Serve hot with a salad or cooked vegetables.
Recipe: Rainbow Nourishments
More sugar-free options
Easy Cheesy Cauliflower Bake
Directions
20 mins to prep
-
Step 1
Preheat the oven to 180°C.
-
Step 2
Add the cashews to a bowl and cover with boiling water. Let them soak for about 10 minutes then drain and set aside.
-
Step 3
Bring a large pot of water to the boil. Add the cauliflower and parboil for 5 minutes so the florets are slightly tender. Drain and scatter the florets in a large casserole dish.
-
Step 4
Add the rest of the ingredients (drained cashews, stock, nutritional yeast, lemon, garlic, salt and pepper) to a high-powered blender. Blend until as smooth as possible.
-
Step 5
Add the cashew mixture to the large pot and place it over medium heat. Cook the mixture while stirring for 5 minutes or until slightly thickened.
-
Step 6
Pour the cashew mixture over the cauliflower. Carefully toss the cauliflower so the florets are coated in the creamy sauce.
-
Step 7
Optional: Combine the breadcrumbs and olive oil in a small bowl. Scatter the breadcrumbs on the cauliflower.
-
Step 8
Bake the cauliflower in the oven for 20-25 minutes or until bubbling. Serve hot with a salad or cooked vegetables.
You will need
Serves 4
- 2 cups raw cashews
- 1 head cauliflower, chopped into florets
- 2 cups vegetable stock
- 1/4 – 1/2 cup nutritional yeast, to taste
- 3 cloves garlic
- 1 teaspoon lemon juice
- 1/2 - 1 teaspoon salt, to taste
- Pepper, to taste
Optional topping
- 1 cup breadcrumbs (gluten-free if required)
- 2 tablespoons olive oil