Cauliflower Casserole
Scale
Ingredients
Cauliflower
- 1 large head cauliflower, cored and cut into 1/2 to 3/4” cubes
- 1/4 cup water
- 1/4 teaspoon salt
Cashew Cream Mixture
- Juice of one lemon (reserve 1 tablespoon to make cashew cream)
- 1/2 cup cashew cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon dijon mustard
- 2 cloves garlic, minced
- Pinch cayenne pepper
Everything Else
- 1 10 ounce box chopped, frozen spinach
- 1 cup ham, diced small
- 1 cup shredded cheese (reserve 1/4 cup for topping)
- 2 green onions, thinly sliced (reserve greens for garnish)
Instructions
Prepare Cauliflower
- Place cauliflower in a large, microwave-safe bowl, add water, cover loosely, and cook until tender.
- Remove from the microwave and toss with salt.
Prepare Cashew Cream Mixture
- In a bowl combine salt, black pepper, cashew cream, mustard, garlic, lemon juice, cayenne pepper.
Final Assembly
- Heat spinach according to package directions.
- Place spinach into a fine mesh strainer and press out excess liquid with the back of a large spoon. Take care, the spinach will be hot.
- Into the large bowl of cauliflower add the cashew cream mixture, spinach, ham, cheese, and green onions. Gently combine.
- Transfer the cauliflower mixture to a greased, 1.5 quart baking dish. Top with reserved cheese.
- Bake for 15 minutes.
- Remove the casserole from the oven and rest for 10 minutes.
- Garnish with the reserved onion greens and serve.