Loaded Sriracha Cauliflower Casserole
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
Ingredients
  • “Cheese” Sauce:
  • 2 Cups Raw Cashews (Soaked Overnight or Boiled for 10 Minutes)
  • ¼ Cup Sriracha Hot Sauce (Optional or to taste)
  • ¾ Cup Tapioca Flour
  • 6 Tbsp Nutritional Yeast
  • 1 Tbsp Miso Paste
  • 1 Clove Garlic
  • 2 Cups Veggie Broth
  • ----------
  • 1 Large Cauliflower (Cut Into Bite Sized Pieces)
  • 1 14 oz Can Cannellini Beans (Drained and Rinsed)
  • 1 Red Bell Pepper (Diced)
  • 1 Jalapeño (Diced Small)
  • ½ - 1 Zucchini (Diced)
  • 1 Red Onion (Peeled and Chopped)
  • 1 Clove Garlic (Peeled and Minced)
  • 1 Plum Tomato (Diced)
  • Gluten Free Bread Crumb (Garnish)
  • Fresh Parsley (Garnish)
Instructions
  1. Wash and prepare all of the fresh produce. If you did not soak your cashews, boil them in enough water to cover them for 10 minutes.
  2. Drain the cashews and place them along with the rest of the “Cheese” sauce ingredients into a high speed blender and blend on high until smooth.
  3. Preheat the oven to 400 degrees.
  4. In a high sided frying pan, sauté the onion, peppers, zucchini and garlic until fragrant. Approx. 5 minutes. Set aside.
  5. Place the cauliflower pieces, diced tomato, beans and sautéed veggie mix into a casserole dish coated with a thin layer of oil.
  6. Pour the cheese sauce into a frying pan and heat over medium flame stirring constantly for 3-5 minutes. Until the sauce starts to become thick and gooey.
  7. Pour the sauce over the vegetables and beans and stir to combine.
  8. Coat the top of the casserole with the bread crumb and bake for 40-45 minutes. Checking occasionally.
  9. Sprinkle with chopped parsley and serve.
  10. Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/loaded-sriracha-cauliflower-casserole/