Cauliflower Bake (with chicken optional) GF, DF

There's nothing I love more than a great instagram recipe. This one Jess sent me too, but I did quite a few modifications for it to fit our family. For one thing, I added a little chicken for our kiddos, however you can leave it out and it would still be AWESOME. I also opted for broccoli instead of leeks.


This one takes some time and work, but sooooo goooood. 



For Cashew Milk:

  • 1/2 cup raw cashews
  • 500 ml water
  • 2 tbs miso paste, GF
  • 1 tsp mustard
  • 1/4 cup nutritional yeast
  • 1 tbs white vinegar


For Main Dish:

  • 1 large cauliflower
  • 2 chicken breasts, cooked and diced
  • 1 broccoli, diced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 2 tbs GF flour
  • salt and pepper to taste


For Charred Cauliflower Topping

  • 2 tbs vegan butter
  • salt and pepper
  • slices of cauliflower


Preheat oven to 400 degrees

Cut cauliflower into slices (save about four) and then chop the rest. Add all to boiling hot water season with salt. Cook about 8 minutes, should only be about half way cooked. 

Blend all ingredients for cashew milk into a smoothie like consistency. 

In a pan, add vegan butter and heat. Set sliced cauliflower on butter and leave until golden brown on both sides, and set aside.

In an oven proof pan/bowl, sauté garlic and broccoli, then add white wine and let simmer so that liquid reduces by half. Then add butter and gluten free flour and mix well. Pour in cashew milk a few 1/2 cups at a time and stir until desired consistency is reached. Add blanched cauliflower and cooked chicken and mix. Top with charred cauliflower and cook for about 15 minutes.

Let cool and serve!

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