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)
Preheat oven to 375º F.
Lightly coat a 13 x 9-inch baking dish with spray. Set aside.
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.
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)
Heat 1 Tbsp. oil in medium nonstick skillet over medium-high heat.
Add garlic; cook, stirring frequently, for 1 minute.
Add arrowroot; cook, whisking frequently, for 1 minute.
Slowly add almond milk; cook, whisking frequently, for 2 minutes, or until well blended. Sauce may be a little lumpy.
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.
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.
Heat remaining 1 Tbsp. oil in large nonstick skillet over medium-high heat.
Add cauliflower and broccoli; cook, stirring frequently, for 2 to 3 minutes.
Combine cauliflower mixture, ¼ cup vegan cheese, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a large bowl; mix well.
Add almond milk mixture; mix well. Place in prepared baking dish.
Bake, covered with foil, for 20 to 25 minutes, or until bubbly.
If sauce seems too thick after cooking, add 1 Tbsp. unsweetened almond milk; mix well. Keep adding almond milk until sauce is the right consistency.