A great way to get your toddler to eat vegetables? Cover them in sauce. This Cauliflower Bake reminds me of a scalloped potato dish . . . only healthier. I love that Henry eats cauliflower. After citrus fruits, it’s the next best natural source of vitamin C. If you make this recipe for your toddler or child, let me know what they think!
-1 1/2 Cups cashews
-1/4 Cup nutritional yeast
-1 Cup vegetable broth or water. Sometimes I do 1/2 Cup broth, 1/2 Cup water
-4 cloves garlic, or to taste
-2 Tablespoons lemon juice (about 1 large lemon)
-3 1/2 Cups cauliflower (I use 2 heads of cauliflower)
-Optional: breadcrumb topping. Sometimes I use it, sometimes I don’t
-Preheat oven to 400° F
-Wash & cut your cauliflower. Bigger pieces hold up better. Place the cauliflower in a casserole dish, drizzle with oil, & mix until all of the pieces are coated.
-Bake for 20 minutes, stirring halfway through. You want the cauliflower to be slightly soft but not completely cooked through
-Remove from oven & set aside. Now set the oven to 350° F
-Now make your sauce. Place cashews in a pot with 2 Cups water. Bring to a boil & boil for 10-12 minutes. Drain, then add to your blender/food processor along with the rest of the sauce ingredients
-Blend until smooth
-Pour the sauce over the cauliflower in the casserole dish & stir well so all of the cauliflower is coated
-(Optional) sprinkle with bread crumbs & bake for 30 minutes