Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower (chopped into florets)
  • 1/4 cup cashews
  • 1/4 - 1/2 cup almond milk
  • 1 teaspoon dijon mustard
  • Pinches of paprika (salt & pepper)
  • 4 cups cooked quinoa
  • 1 1/2 cups shredded cheese (any variety will do)
  • 1/4 cup chopped rosemary

Instruction

  • Preheat the oven to 375 degrees F. Grease a baking dish with cooking spray and set aside.
  • Steam the cauliflower florets until tender, about 10 - 15 minutes. When done, remove from pot, transfer to a blender and add the cashews, 1/4 cup of almond milk, mustard and spices. Blend until smooth, adding more almond milk 1 tablespoon at a time until the texture resembles a very thick soup. Set aside.
  • Place quinoa in a large mixing bowl. Pour sauce over quinoa, add 1 cup of cheese stir to combine. Fold in rosemary, reserving a tablespoon for sprinkling on top.
  • Transfer mixture to prepared baking dish. Sprinkle with remaining cheese and rosemary, and bake for 20 - 30 minutes until cheese has started to brown and the filling is bubbly.
  • Remove from oven, let cool for 5 minutes and serve.