Broccoli “Cheese” Casserole
I adapted this recipe from one of our holiday favorites. It has all the flavor of the ‘old’, unhealthy version but none of the fat and toxic flavor packets. OH, The Cheese! We can’t forget the vegan cheese right? Super easy and super yummy! You can make the cheese on a separate day to make this dish a little easier to prepare. You will do some cooking on the stove and then finish it up in the oven.
Ingredients:
Preheat oven to 350 degrees
1 Cup of water – start simmering in a large pot.
3 crowns of broccoli – diced to ¼ inch pieces (pulsing in a food processor makes this super easy)
1 onion – diced into ¼ inch pieces (food processor again….)
2 cups mushrooms – any kind will work and this makes the dish meaty.
1 head of cauliflower – riced into ‘rice-sized’ bits (food processor to save time)
2 cups of vegan cheese
2 tsp Himalayan salt
1-2 tsp garlic powder
1 tsp pepper – if desired
Directions:
Have the vegan cheese already prepared and set aside.
Next, prepare the broccoli, onions, and mushrooms first and place in the simmering pot. Cover while you prepare the cauliflower and rest if ingredients.
After approx. 8 minutes throw in riced cauliflower and season with salt, pepper, garlic, and steam with the lid on for about 10 minutes. Make sure the cauliflower and broccoli are softened and turn off.
Stir in the vegan cheese until everything is incorporated.
Place in an oven-safe bowl or casserole dish and place in oven uncovered for approx.. 10min and cook until the top is a little brown. A think crust will form naturally. Let cool for a bit and serve.
These portions will serve approx. 5-6 as a side dish BUT only about 2-3 as a main dish. Or just ME! I nicknamed this dish “broccoli cheese crack casserole!”