Creamy Cauliflower and Red Pepper Casserole
1/2 head cauliflower, cut into bite sized pieces
1 red pepper, chopped
1 tablespoon olive oil
1 tablespoon vegan margarine (such as Earth Balance)
1/4 cup flour
1 1/2 cups nondairy milk (I use soy)
1/2 teaspoon ground mustard
1 teaspoon granulated onion
1 teaspoon garlic powder
1 tablespoon nutritional yeast
1/4-1/2 cup vegetable broth
1/4 cup bread crumbs
1. Preheat oven to 350 degrees F. Spray roasting pan or 9 x 13" baking dish with nonstick spray. Arrange cauliflower and red pepper in a single layer and roast for 20 minutes.
2. Meanwhile, melt butter and olive oil over medium heat in heavy saucepan. Add flour and stir constantly for 1-2 minutes. Whisk in milk, whisking constantly over medium low heat until thickened.
3. Add mustard, garlic, onion and nutritional yeast. Add vegetable broth, just until sauce is thinned enough that it is makes a nice creamy sauce. Spray a casserole dish with nonstick spray.
4. Add vegetables. Pour sauce over vegetables and stir until coated. Add breadcrumbs on top and bake for about 30 minutes, until top is browned. (I used a broiler for a few minutes at the end)
Source of recipe: I really wanted a creamy recipe that included cauliflower and after finding nothing that suited my craving, I made it up. I am sure I will modify this in the future, but it was delicious and I will probably use the sauce for a macaroni and cheese in the future.