Name: Cheesy Cauliflower Broccoli Bake
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1 null cauliflower, shredded or grated into “rice”; 2 cup roughly chopped broccoli; 1 tbsp olive, grapeseed or avocado oil; 0.25 cup vegan parmesan; 0.5 tsp each sea salt + black pepper ((to taste)); 4 tbsp olive, grapeseed, or avocado oil ((or vegan butter)); 5 cloves garlic, minced ((3 cloves yield ~2.5 tbsp)); 0.25 cup arrowroot starch ((if not gluten free, can sub all purpose flour)); 2 cup unsweetened plain almond milk ((can sub rice)); 0.25 tsp sea salt + black pepper ((plus more to taste)); 0.25 cup nutritional yeast; 0.5 cup vegan parmesan; 1 cup cooked chickpeas or quinoa for added protein; 1 cup chopped curly kale

Instructions

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1

Preheat oven to 375 degrees F (190 C) and lightly grease a 9x13 inch baking dish.
2

Prepare your cauliflower (1 head) by shredding or grating into “rice”. Set aside.
3

Lightly steam your roughly chopped broccoli (2 cups) until it has a slight bite. Place in refrigerator.
4

For the sauce: Heat a large, oven-safe skillet over medium heat. Add olive, grapeseed, or avocado oil (4 tbsp) and garlic (5 cloves), stir and cook for 1-2 minutes until light golden brown. Add arrowroot starch (0.25 cup) and whisk for 1 minute.
5

Slowly add unsweetened plain almond milk (2 cups) while whisking. Cook for 2 minutes over medium heat, stirring frequently.
6

Transfer mixture to a blender with sea salt + black pepper (0.25 tsp), nutritional yeast (0.25 cup), and vegan parmesan (0.5 cup). Blend until creamy and smooth.
7

Taste and adjust seasonings for a salty, cheesy flavor.
8

Return sauce to the skillet. Cook over low heat for 2-3 minutes until warmed and slightly thickened, whisking occasionally. Add unsweetened plain almond milk (1 tbsp) at a time if thinning. Turn off heat if it bubbles excessively or gets too thick.
9

Heat a separate skillet over medium heat. Add olive, grapeseed or avocado oil (1 tbsp) and cauliflower (1 head). Season with [sea salt + black pepper] and stir to coat. Cover and steam for 2 minutes. Remove cover, stir, and cook for 1-2 minutes more until slightly softened. Transfer to a large mixing bowl.
10

Add the steamed roughly chopped broccoli (2 cups) to the bowl. Season liberally with [sea salt + black pepper] and vegan parmesan (0.25 cup). Stir to coat. (Optional: add cooked chickpeas or quinoa (1 cup) or chopped curly kale (1 cup)).
11

Add all of the sauce to the mixture and stir to coat. Transfer to the greased baking dish and top with more [vegan parmesan].
12

Cover with foil and bake at 375 degrees F (190 C) for 20 minutes.
13

Remove foil and bake at 400 degrees F (190 C) for 5-15 minutes more until bubbly and golden brown.
14

Remove from oven, cool slightly, and serve. Garnish with more [vegan parmesan] or [fresh chopped parsley] (optional).
15

Store leftovers covered in the refrigerator for up to 4 days, or in the freezer for up to 1 month. Reheat in the oven at 350 degrees F (176 C).