Ingredients

The following ingredients have 7 Servings
  • 1 large head broccoli
  • 1 large head cauliflower
  • 2 tablespoons olive oil
  • 16 ounces mushrooms (washed and sliced)
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons ground flax
  • 2 tablespoons almond flour
  • 1 cup almond milk (or milk of choice)
  • 2 cups small white beans (optional, omit or reduce the amount for low carb)
  • 1/2 cup shredded cheddar (optional, omit for vegan and dairy free)
  • 1/4 cup gluten-free bread crumbs (optional)

Instruction

  • Preheat oven to 350degrees.
  • Cut the heads off of the broccoli and cauliflower leaving the stems behind.
  • Break apart the florets into your hands.
  • Transfer the broccoli and cauliflower to a food processor.
  • Using the grater attachment on the food processor, pulse until they are the size of rice.
  • Transfer to a paper towel to remove and moisture .
  • Set aside.
  • Over medium heat, add oil, onion garlic and mushrooms to a sauce pan.
  • Cook for 5 minutes until softened.
  • Add flax and almond flour and mix again.
  • Add milk, stir again and bring to a boil.
  • Reduce heat and stir allowing to cook for another 5 minutes.
  • Add beans, broccoli and cauliflower. Mix again.
  • Add cheese (if using) and pour mixture into a casserole dish.
  • Bake in preheated oven for 40 minutes in preheated oven until edges are brown and casserole is bubbly.
  • Top with bread crumbs if using and cook for another 5 minutes.