Cheesy Cauliflower Bake Recipe

Cauliflower: The star of the dish, cut into florets for even cooking.

Cashews: Soaked to create a creamy, dairy-free sauce.

Nutritional yeast: Adds a cheesy flavor without dairy.

Unsweetened almond milk: A dairy-free milk alternative that helps blend the sauce.

Olive oil: Adds richness and helps in blending the sauce.

Garlic powder: Provides a subtle garlic flavor.

Onion powder: Adds depth and a hint of sweetness.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and balances the flavors.

When blending the cashews and nutritional yeast, make sure to blend until the mixture is completely smooth to achieve a creamy texture. If your blender is not powerful enough, you can soak the cashews for a longer period or use a high-speed blender to ensure a velvety consistency.

• Cauliflower - Substitute with broccoli: Broccoli has a similar texture and can be baked in the same way as cauliflower, providing a slightly different but equally delicious flavor.

• Cashews - Substitute with sunflower seeds: Sunflower seeds can be soaked and blended to create a creamy texture similar to cashews, making them a good nut-free alternative.

• Nutritional yeast - Substitute with miso paste: Miso paste can provide a similar umami flavor, though it will alter the texture slightly. Use less miso paste as it is more concentrated.

• Unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative for almond milk.

• Olive oil - Substitute with coconut oil: Coconut oil can be used in place of olive oil, providing a slightly different flavor but maintaining the necessary fat content for the recipe.

• Garlic powder - Substitute with fresh garlic: Fresh garlic can be minced and used in place of garlic powder, offering a more robust garlic flavor.

• Onion powder - Substitute with fresh onion: Fresh onion can be finely chopped and used instead of onion powder, providing a stronger onion taste and a bit of texture.

• Salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with additional umami notes, though it will also add some liquid to the recipe.

• Pepper - Substitute with cayenne pepper: Cayenne pepper can be used to add a bit of heat in place of black pepper, though it will make the dish spicier.

• Allow the cheesy cauliflower bake to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled cauliflower bake to an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The cauliflower bake will stay fresh for up to 4-5 days.
• For longer storage, consider freezing. Place the cauliflower bake in a freezer-safe container or wrap it tightly in aluminum foil and then place it in a freezer bag.
• Label the container with the date to keep track of its freshness. The cauliflower bake can be frozen for up to 2-3 months.
• When ready to reheat, thaw the cauliflower bake in the refrigerator overnight if frozen.
• Preheat your oven to 350°F (175°C). Place the cauliflower bake in an oven-safe dish and cover with foil to retain moisture.
• Bake for 20-25 minutes or until heated through. For a crispy top, remove the foil during the last 5 minutes of reheating.
• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate and cover with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.
• Enjoy your reheated cheesy cauliflower bake as a quick and delicious meal!

• Preheat your oven to 350°F (175°C). Place the leftover cheesy cauliflower bake in an oven-safe dish, cover with aluminum foil, and bake for 15-20 minutes until heated through.
• For a quicker option, use the microwave. Transfer the cauliflower bake to a microwave-safe dish, cover with a microwave-safe lid or plate, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.
• If you prefer a crispy top, reheat in a skillet. Add a small amount of olive oil to a non-stick skillet over medium heat. Place the leftovers in the skillet, cover, and cook for 5-7 minutes, stirring occasionally until heated through and slightly crispy.
• For an air fryer, preheat to 350°F (175°C). Place the cauliflower bake in the air fryer basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to bake the cauliflower until it is tender and the top is golden brown.

• Baking dish: Holds the cauliflower florets while they bake in the oven.

• Blender: Blends the soaked cashews, nutritional yeast, almond milk, olive oil, garlic powder, onion powder, salt, and pepper into a smooth mixture.

• Measuring cups: Measures the cashews, nutritional yeast, and almond milk accurately.

• Measuring spoons: Measures the olive oil, garlic powder, onion powder, salt, and pepper accurately.

• Knife: Cuts the cauliflower head into florets.

• Cutting board: Provides a surface to cut the cauliflower head into florets.

• Mixing bowl: Optional, but can be used to toss the cauliflower florets with the blended mixture before placing them in the baking dish.

• Spatula: Helps to scrape down the sides of the blender to ensure all ingredients are well blended and to spread the mixture evenly over the cauliflower.

• Oven mitts: Protects your hands when placing the baking dish in and taking it out of the hot oven.

Pre-soak cashews: Soak cashews overnight to save time on the day of cooking.

Use pre-cut cauliflower: Buy pre-cut cauliflower florets to skip the chopping step.

Blend in advance: Prepare the sauce mixture a day ahead and store it in the fridge.

Preheat oven early: Start preheating the oven while you prepare the ingredients.

Batch cook: Double the recipe and freeze half for a quick meal later.