Scalloped Cauliflower

This is a rich and creamy side dish that can be modified to be a cheesy dish. So many of these old recipes have this simple formula of vegetable or meat + white sauce + bread crumbs + butter then baked. But there’s a reason for that, it = delicious. 

Makes 6-8 servings.

Ingredients

• 1 head of cauliflower

• 2 ½ cups of Basic Cashew White Sauce

• ½ teaspoon salt

• ½ teaspoon pepper

• 2 tablespoons plant-based butter or olive oil

• 1 cup bread, diced into tiny cubes

• ½ - 1 cup plant-based cheese, grated (optional)

• 2 tablespoons fresh parsley (optional)

Directions

• Preheat oven to 375°F.

• Make a batch of Basic Cashew White Sauce.

• Loosely cut the cauliflower into 1-inch thick steaks, it’s ok if it breaks off into florets too.  

• In a greased 14-inch oval casserole dish, layer the cauliflower and cashew sauce alternately until everything is used up. Add salt and pepper to taste. 

• Melt butter or oil in a skillet and toss in the bread cubes to coat entirely. If you’re using olive oil, then no need to use the skillet, just make sure the bread is coated in fat.

• Add salt and pepper to taste. 

• Cover the top of the cauliflower and sauce with the bread cubes. If you want to fancy up this dish, use nice bread! Something with lots of seeds or even a sourdough. 

• Here’s where you could add the plant-based cheese shreds on top if you like. Any brand works. I prefer Earth Island Mozzarella shreds, or the Gusta Grating Block.

• Bake for 25-30 minutes.

• Garnish with fresh parsley and serve.