Ingredients

The following ingredients have 4 Servings
  • 1 large head of cauliflower, chopped into florets
  • 1/2 large onion, diced
  • 1 tsp olive oil
  • 1 1/2 cups unsweetened almond milk*
  • 3 T tapioca starch**
  • 1/2 cup nutritional yeast
  • 1 egg
  • Salt and pepper, to taste

Instruction

  • Preheat oven to 425 degrees F.
  • In a large pot heat up olive oil over medium-high heat.
  • Add in onion and sauté for 5 mins or until translucent.
  • Heat up almond milk in microwave for 1 minute or on stove top (in a separate pot) until warm.
  • Stir tapioca starch in with almond milk until well-combined.
  • Reduce heat on pot with onions to low and add in almond milk-tapioca mixture. Continue stirring until mix has thickened (about 1 minute). Remove from heat.
  • Add in nutritional yeast and salt and pepper. Let mixture cool for 5-10 mins.
  • Stir in egg until well-combined.
  • Add in chopped cauliflower and coat with mixture.
  • Spray 4 small ramekins or a larger ovenproof baking dish with non-stick spray or coconut oil.
  • Divide mixture between ramekins or add to baking dish.
  • Cook for 30 minutes.
  • Increase oven to broil and cook for another 2 minutes.
  • Remove from oven and serve.