Are you in the mood for something warm and filling but not in the mood to slave over a hot oven? This is one of those quick-to-assemble meals that you just heave into the oven and forget until the timer goes off. I like to serve it with a salad. Mmmmmm.
3 teaspoons vegan butter, divided
¾ cup (approximately) almond or soy milk, divided
3 teaspoons flour (you can use almond or rice flour, if you prefer), divided
1 cup cauliflower, sliced or diced
¼ cup yellow onions, diced small
Salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit.
- In the bottom of a single-serving casserole, put 2 teaspoons of vegan butter, 2 teaspoons of flour, and 1 teaspoon of almond milk in the bottom and smoosh it all together.
- Place a layer of cauliflower and then a layer of onions on top of it.
- Cut up another teaspoon of vegan butter and put it on top of the cauliflower and onions. Sprinkle another ½ teaspoon of flour on top of that, and then drizzle another 2 teaspoons of almond milk on top.
- Keep building layers until your cauliflower is gone and the casserole is full. The last layer should be butter, flour, and enough milk to fill the casserole about half-way.
- Bake for 50 minutes. Let rest for 5 minutes before devouring!
- Add faux meats, like Tofurkey dogs (I like their Beer Brats).
- Add cooked beans. You could keep it pale, like cannellini beans, or go for contrast, like kidney beans.
- Add a little color, like string beans or broccoli. When I do this, I also like to add a little Dijon mustard and speak with a French accent.
- Throw a few nuts into the mix and some faux cheese on top.