Vegan and GF Roasted Cauliflower Gratin

      • Ingredients:
        • 1 large head of cauliflower florets
        • 1 medium onion, halved and cut into thin wedges
        • 2 – 3 cloves garlic, peeled and sliced
        • 2 tablespoons Spectrum Olive Oil, divided
        • 1 cup Arrowhead Mills Quinoa, cooked according to directions
        • 1 teaspoon dried sage
        • ½ teaspoon turmeric
        • ½ teaspoon paprika
        • 1 teaspoon Sea Salt, divided
        • 8 oz package of DeBoles Gluten Free Penne Pasta, cooked according to directions
        • 2½ cups soy milk
        • 2 tablespoon Arrowhead Mills Millet Flour (gluten-free)
        • 1 tablespoon corn starch
        • ½ cup shredded vegan white cheese
        • 1 teaspoon onion powder
        • 1 teaspoon garlic powder
        • 2 tablespoons nutritional yeast flakes
      • Directions:
        1. Heat your oven to 400F. Toss cauliflower florets, onion wedges, and sliced garlic in a baking sheet with 1 tablespoon of olive oil, ensuring that each piece is coated. Season with sea salt. Roast on lower rack until the vegetables are tender and beginning to caramelize on the edges, about 20 minutes.
        2. In the meantime, in a skillet on medium heat combine the cooked quinoa, remaining 1 tablespoon of olive oil, sage, turmeric, paprika and half of a teaspoon of sea salt. Stir over heat until the quinoa turns a golden color. Remove from heat and set aside.
        3. In the bowl of a food processor, combine the soy milk, gluten free flour, corn starch, vegan cheese, onion powder, garlic powder, yeast flakes, and the remaining half teaspoon of sea salt in a food processor bowl. Pulse until smooth. Pour into a microwave safe bowl and cook for 1 minute. Stir and repeat until the sauce thickens.
        4. Assemble the gratin. First, lower the temperature on your oven to 350F. Now pour the cooked gluten-free pasta in the bottom of a casserole dish. Pour about a third of the sauce over the pasta, coating it evenly. Now, top that with the roasted cauliflower, onions, and garlic. Pour the remaining sauce over the vegetables and top with the seasoned quinoa.
        5. Bake for 20 – 30 minutes. When ready, remove from the oven and allow it to cool a little before serving. Serve warm.