Cauliflower Rice & Broccoli "Gratin"

 Source: BeachBody

I love this served over quinoa!

3/4 cup cashews, soaked

1/4 cup + 3 TB nutritional yeast

3/4 tsp salt

1/4 tsp garlic powder

3 cups cauliflower rice

4 cloves garlic, minced

1/4 cup arrowroot powder

2 cups unsweetened almond milk

1/2 tsp pepper

2 cups finely chopped broccoli

1. Preheat oven to 375. Make vegan cheese: Place cashews, 3 TB yeast, 1/4 tsp salt, & garlic powder in food processor. Pulse until mixture forms a fine meal; transfer to bowl.

2. Heat oil in small saucepan.  Saute garlic for 1 minute. Add arrowroot & a little bit of milk; whisk together.  Slowly add rest of milk, stirring frequently, until well blended.

3. Place milk mixture, 1/4 cup yeast, 1/2 cup vegan cheese mixture, 1/4 tsp salt & 1/4 tsp pepper in food processor. Blend until smooth. Transfer to saucepan and cook on low heat until thickened (stir frequently).

4. Heat oil in large skillet; add cauliflower & broccoli and cook about 5 minutes.  Stir in remaining vegan cheese mixture, salt & pepper.  Stir in milk mixture.  Transfer to oiled 13 x 9 dish. Cover in foil and bake 20-25 minutes or until bubbly.