9/7 Cauliflower Bake
After experiencing one of the hottest Michigan summers I can remember in a long time (loved it), we have had two days of very chilly weather. My mind and belly immediately leapt into comfort food mode. I started to crave heavy, creamy and cheesy foods like mac and cheese. I was looking for soul satisfying, rib sticking, bubbly hot goodness. Who knew I could find that in a head of cauliflower?
Photo By: S. Duquet
Cauliflower Bake
Makes 2 individual servings. Easily double or triple for more.
By: S. Duquet
Ingredients
1/3 c raw peanuts
2/3 C coconut milk (I used unsweetened original)
1 Tbsp Nutritional Yeast
1/8 tsp white pepper
1/8 tsp liquid aminos
2 C chopped cauliflower
Make It Happen
~Preheat oven to 350 degrees F.
~Divvy up the cauliflower between your oven safe dishes or place into one casserole dish. I used two 7.5 x 5″ Corning Ware dishes. You can use oven safe ramekins or one larger dish.
~Put all remaining ingredients into food processor or blender and blend until very smooth.
Photo By: S. Duquet
~Pour over cauliflower
~Bake for 35 minutes, stir mixture then bake for an additional 15 minutes
~Enjoy your piping hot, creamy veggie side dish that is doing a pretty stellar impersonation of a cheesy, gluttonous, regret producing delicacy.
Have a delicious day.
Tags: cauliflower bake, creamy cauliflower bake, dairy free, going veg, healthy side dish, Kale Trail update, Meatless Monday recipe, plant based diet, plant strong, plant strong recipe, trying vegan, trying vegetarian, vegan, vegan challenge, vegan recipe, vegan side dish, vegan transition, vegan wannabe, vegetarian recipe, vegetarian side dish
September 7th, 2011 at 6:37 am
I cannot wait to try this recipe! It looks so delicious and comforting!
September 8th, 2011 at 11:41 pm
JL,
You are really going to appreciate how simple this is to prepare for the abundance of comfort it provides.