- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Servings: 8
Ingredients
- 1 cup raw cashews
- 1 large head cauliflower (about 2.5 lb.), cut into bite-size florets
- For the Rosemary “Cheese” Sauce:
- 2 cups Ripple Unsweetened Original Milk
- ¼ cup fresh lemon juice
- ¼ cup arrowroot starch
- 2 shallots, peeled
- 3 cloves garlic, peeled
- 3 tablespoons nutritional yeast
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- For the Topping:
- 1 cup breadcrumbs
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon Italian seasoning
Directions
- Preheat oven to 400°F.
- Coat a 3-QT casserole dish with cooking spray. Set aside.
- Soak the cashews- In a small bowl combine cashews and 2 cups boiling water. Cover bowl with plastic wrap and let sit until soft,15-20 minutes.
- While the cashews are soaking, steam the cauliflower.
- Pour 1.5-2-inches of water into a 6-QT pot that will fit a steamer basket.
- Place the basket on the bottom and cover pot with a lid. Place pot on a stove set to high heat and bring water to a boil.
- Once boiling, turn heat to medium (water should be at a simmer) and place cauliflower florets into the basket.
- Cover pot with lid and steam for 7-10 minutes, until just fork tender.
- Uncover and remove cauliflower from pot and place into a medium bowl.
- Make the topping- In a small mixing bowl add the breadcrumbs, olive oil, and Italian seasoning. Stir to combine and set aside.
- Make the rosemary “cheese” sauce- Drain and rinse cashews (discard the water).
- Place cashews and all “cheese” sauce ingredients into a high-speed blender. Blend until the sauce is very smooth, 1-2 minutes.
- Pour sauce into a 2-QT pot placed on a stove set to medium-high heat.
- Cook, whisking constantly until sauce thickens and is hot, 5-6 minutes.
- Pour half of the “cheese” sauce on the bottom of the prepared casserole dish.
- Evenly scatter the cauliflower over the sauce.
- Pour the remaining “cheese” sauce on top of the cauliflower.
- Sprinkle prepared breadcrumbs over the top and cover with foil.
- Bake until mixture starts to bubble,15-20 minutes. Remove foil and bake for another 10 minutes or until breadcrumbs are golden brown.
- Remove from oven and let cool for 10 minutes before serving.
