Vegan Broccoli, Cheese and Cauliflower Casserole
1 tbsp. veggie broth or olive oil
1 bag Riced Cauliflower, such as Cascadian Farms Blend with Roasted Sweet Potatoes and Kale
2 cloves garlic, minced
1/4 tsp. salt, or more, to taste
¼ tsp. pepper
1 tsp. garlic powder
1 large head broccoli, stem set aside for another use, florets chopped
½ c. non-dairy milk of choice
¾ c. mixed shredded non-dairy cheeses of choice
Preheat oven to 400 F.
Spray an 8x10 baking dish with cooking spray.
Heat 1 Tbsp oil or broth in a large skillet over medium heat; add the riced cauliflower mixture, garlic, salt, pepper and garlic powder; stir to combine; stir in the broccoli and cover; cook for 8-10 minutes or until vegetables begin to soften; spoon into baking dish.
Add milk and shredded cheese to baking dish and stir until combined; bake in 400 F oven for 30 minutes or until cheese is melted and mixture is heated through.