Loaded Cauliflower Casserole
42 Minutes
4 Servings
Introduction
Dairy Free, Meatless
Steps
Preheat oven to 375
Coat an 8” X 8” casserole dish with cooking spray. Set aside
Steam or blanch cauliflower for 5 mins, drain thoroughly. Set aside
In a medium bowl mix together cheese and cornstarch
Place milk and garlic in a large nonstick skillet and bring to low simmer over medium heat, about 3 mins
Reduce heat to low and whisk in cheese mixture handful at a time. Stirring constantly until cheese is melted (non dairy cheese sometimes takes longer to melt)
Add cauliflower, ¾ crumbled bacon, green onions, salt & pepper and mix well
Carefully pour mixture into prepared casserole dish. Top with remaining crumbled bacon and bake for 30 mins (roughly or until cauliflower is tender and top of casserole is slightly golden.
Divide evenly among four serving dishes and serve immediately. Can store in fridge for 3 days.
How to make
4 cups cauliflower florets
1 cup shredded dairy free cheese (Daiya or violife)
1TBSP + 1 tsp cornstarch
1 cup almond Milk
2 cloves garlic
4 strips precooked vegan bacon strips (Yves) crumbled, divided use
¼ cup sliced green onion
¼ tsp sea salt
¼ tsp black pepper