Vegan Cauliflower Rice and Broccoli Gratin

Let's turn traditional rice and broccoli gratin into a delicious, “cheesy” casserole that is both dairy and gluten-free.

• Nonstick cooking spray
• ¾ cup raw cashews
• ¼ cup + 3 Tbsp. nutritional yeast, divided use
• ¾ tsp. sea salt (or Himalayan salt), divided use
• ¼ tsp. garlic powder
• 1 medium cauliflower, cut into bite-sized pieces (or 3 cups cauliflower rice)
• 2 Tbsp. olive oil, divided use
• 4 cloves garlic, finely chopped
• ¼ cup gluten-free arrowroot
• 2 cups unsweetened almond milk
• ½ tsp. ground black pepper, divided use
• 2 cups cooked broccoli, coarsely chopped
• 2 Tbsp. parsley, finely chopped (for garnish; optional)

1. Preheat oven to 375º F.
2. Lightly coat a 13 x 9-inch baking dish with spray. Set aside.
3. To make vegan cheese, place cashews, 3 Tbsp. nutritional yeast, ¼ tsp. salt, and garlic powder in food processor; pulse until mixture forms a fine meal. Set aside.
4. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside or use a bag of fresh ready made cauliflower rice (not frozen)
5. Heat 1 Tbsp. oil in medium nonstick skillet over medium-high heat.
6. Add garlic; cook, stirring frequently, for 1 minute.
7. Add arrowroot; cook, whisking frequently, for 1 minute.
8. Slowly add almond milk; cook, whisking frequently, for 2 minutes, or until well blended. Sauce may be a little lumpy.
9. Place almond milk mixture, remaining ¼ cup nutritional yeast, ½ cup vegan cheese, ¼ tsp. salt, and ¼ tsp. pepper in blender, in small batches; cover with lid and a kitchen towel. Blend until smooth.
10. Return almond milk mixture to same skillet; cook, over medium-low heat, stirring frequently, for 2 to 3 minutes, or until sauce thickens. Remove from heat if sauce gets too thick. Set aside.
11. Heat remaining 1 Tbsp. oil in large nonstick skillet over medium-high heat.
12. Add cauliflower and broccoli; cook, stirring frequently, for 2 to 3 minutes.
13. Combine cauliflower mixture, ¼ cup vegan cheese, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a large bowl; mix well.
14. Add almond milk mixture; mix well. Place in prepared baking dish.
15. Bake, covered with foil, for 20 to 25 minutes, or until bubbly.