Scalloped Cauliflower for One

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.

1. 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.
2. Place a layer of cauliflower and then a layer of onions on top of it.
3. 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.
4. 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.
5. Bake for 50 minutes. Let rest for 5 minutes before devouring!

Variations:

• 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.