Description
A comforting vegan bake, creamy from blended cashews and packed with roasted veggies. Perfect for a weeknight dinner or a casual get-together.
Ingredients
Units
Scale
- 1 tsp olive oil
- 1 cups (237 ml) chopped white onion
- 5 cloves minced garlic
- 3 cups (710 ml) cauliflower
- 1 cups (237 ml) chopped tribelli peppers
- 1/3 cup water
- 1/4 cup cashews blended with 2 cups (473 ml) water
- 1 tsp pink salt
- 1 tbsp nutritional yeast
- 1 tsp oregano
- 1 tbsp chopped green chives
Instructions
- Preheat oven to 350°F (177°C).
- Heat olive oil in a large pan over medium heat. Sauté onion and garlic until the onion is soft.
- Add the cauliflower, tribelli peppers, and water. Cover and simmer on low for about 10 minutes, or until the cauliflower is semi-softened.
- Add cashew cream, pink salt, oregano, and nutritional yeast.
- Remove the lid and bring to a boil for 1 to 2 minutes to thicken the creamy cashew sauce.
- Add the mixture to a baking dish.
- Bake in the preheated oven for 30 minutes, or until lightly golden on the surface.
- Remove from oven and cool for approximately 10 minutes.
- Sprinkle with chives and serve.
Notes
- For a richer flavor, roast the cauliflower and peppers before adding them to the pan.
- To make this dish spicier, add a pinch of red pepper flakes with the oregano.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 10