Contributed by WhiteWave Foods
2 heads cauliflower
1 medium onion, diced
1 1/4 cup Silk Unsweetened or Organic Plain Soymilk
3/4 cup water
3 Tbsp. raw cashew nuts
1 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon nutmeg
3 Tbsp. vegetable oil
1/3 cup unbleached flour
1/2 teaspoon garlic powder
2 Tbsp. whole wheat bread crumbs
1/2 teaspoon paprika
Cut the cauliflower into medium pieces and place in a bowl with the onions. Set aside.
Blend the soymilk, water, cashews, salt, black pepper, nutmeg, and garlic powder in a blender until smooth. Pour into a saucepan and gently heat, stirring often.
Meanwhile, heat the oil in a small saucepan. Add the flour to make a roux. Then whisk the heated soymilk mixture into the roux to make a light, creamy sauce. For a thicker sauce, use more roux. Pour the sauce over the vegetables and stir.
Oil a casserole dish. Pour the vegetable and sauce mixture into the pan and press lightly. Sprinkle the bread crumbs over the vegetables and cover with paprika. Cover and bake in a preheated oven at 350 degrees for 45 to 55 minutes.
Serving Size: 10-12 (as a side dish)
Preparation Time: 20 minutes
Cooking Time: 55 minutes