Cauliflower Casserole with Vegan “Cheese” Sauce

by tgiffitness on March 19, 2013

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I hope everyone had a wonderful March break! I know I did! Despite a few minor bumps and bruises, a little whiplash and a sprained ankle (not my ankle, it was my husbands ankle), we managed to have a great time snowboarding and made it back in relatively good shape.

While we were away, I started to get really excited about spring and I was looking forward to running outdoors again. I ran a few times during the winter, but I definitely prefer warmer air in my lungs. I had it in my head, that spring would just magically appear this week. The snow would melt, the sun would come out, and we’d be on our way to summer… Ha! Mother nature definitely burst my bubble! Despite the cold weather and the snow, I forced myself to run anyways… and I dragged my mother with me. It’s always better when you don’t have to suffer alone! Hehe.

There will always be a seemingly important excuse for why you “can’t” workout today, don’t let the weather be one of them! Before you know it, months will have passed and by then it’ll be “too hot to run”.

Cauliflower Casserole – Click here to print the recipe

I spent two months making different vegetable recipes, and I didn’t use cauliflower once! To make up for it, I decided to use the cauliflower twice in this recipe. As the cheese sauce, and as a base for the casserole.

“Cheese” Sauce Ingredients:

  • 1 full head of cauliflower
  • 1/2 cup unsweetened almond milk
  • 2.5 tbs nutritional yeast
  • 1/2 tsp sea salt
  • Pinch of cayenne pepper
  • Pinch of nutmeg – optional

Casserole Ingredients:

  • 1 full head of cauliflower
  • 1 large carrot – chopped
  • 1 batch “Cheese” Sauce
  • Pinch of cayenne pepper
  • Salt and pepper to taste

“Cheese” Sauce Directions:

  • Clean and roughly chop the cauliflower into medium sized pieces.
  • Place the cauliflower in a pot of boiling water, and simmer for approximately 8 to 10 minutes, or until the cauliflower has softened.
  • When the cauliflower is done, use a colander to dispose of the water.
  • Place the cauliflower in your food processor with a 1/2 cup of almond milk and blend until smooth. If you do not have a food processor, a blender or hand blender will work as well.
  • Add the nutritional yeast and the rest of the spices to the cauliflower sauce and mix well.

Casserole Directions:

  • Preheat your oven to 400º F
  • Clean and roughly chop the cauliflower into medium sized pieces. Set a few large pieces off to the side.
  • Clean, peel, and slice the carrot into bite sized pieces.
  • Spread the cauliflower and carrots in an even layer in an oven safe baking dish.
  • Pour the cheese sauce over the vegetables and mix well
  • Using a small holed cheese grater, grate the extra pieces of cauliflower, evenly over the dish.
  • Sprinkle a pinch of cayenne pepper, black pepper, and salt (if desired) over the veggies and place in the oven for 35 to 40 minutes.


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