Side Pannel
Cheesy Cauliflower and Potato Bake
Cheesy Cauliflower and Potato Bake
- Recipe Submitted by maryjosh on 12/09/2016
Ingredients List
- Filling Ingredients:
- 2 large russet potatoes (1 pound), peeled and cut into ½-inch dice
- 1 small head cauliflower, cut into small florets (4 heaped cups)
- Sauce Ingredients:
- ¼ cup raw cashews (soaked 4 to 6 hours)
- 1 cup unsweetened almond milk
- 3 tablespoons tapioca starch
- 1 tablespoon mellow white miso
- 1 teaspoon smoked paprika
- 1 small garlic clove, minced
- 1 teaspoon sea salt (or to taste)
- 1 teaspoon onion powder
- 1 tablespoon apple cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon dry sherry (optional)
- ½ teaspoon ground mustard powder
- 3 tablespoons nutritional yeast
- Dash of cayenne
Directions
Preheat the oven to 375°F. In a large pot, bring 6 to 8 cups of salted water to a boil over high heat. Add the potatoes and cauliflower, reduce the heat to medium, and boil for 10 minutes. Don’t worry if the vegetables are still slightly firm, as they will continue cooking in the oven.
While the vegetables are cooking, make the cheesy sauce: In a blender or food processor, combine the cashews, almond milk, tapioca starch, miso, smoked paprika, garlic, salt, onion powder, vinegar, tomato paste, sherry, mustard powder, nutritional yeast, and cayenne and blend until completely smooth and creamy, 1 to 2 minutes.
Drain the potatoes and cauliflower in a colander. Arrange the cooked vegetables in a lightly oiled 9×9-inch square casserole dish. Pour the cheesy sauce over the vegetables, gently folding the
sauce into the vegetables if necessary.
Bake for 45 to 50 minutes, or until the top is crusty and golden, the sauce is thickened, and the
vegetables are completely cooked through.
While the vegetables are cooking, make the cheesy sauce: In a blender or food processor, combine the cashews, almond milk, tapioca starch, miso, smoked paprika, garlic, salt, onion powder, vinegar, tomato paste, sherry, mustard powder, nutritional yeast, and cayenne and blend until completely smooth and creamy, 1 to 2 minutes.
Drain the potatoes and cauliflower in a colander. Arrange the cooked vegetables in a lightly oiled 9×9-inch square casserole dish. Pour the cheesy sauce over the vegetables, gently folding the
sauce into the vegetables if necessary.
Bake for 45 to 50 minutes, or until the top is crusty and golden, the sauce is thickened, and the
vegetables are completely cooked through.
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