6 cups cauliflower florets 2 cups of broccoli florets ¼ cup cashew cream 2 tablespoons coconut butter ¼ teaspoon garlic ¼ teaspoon onion 1/8 teaspoon paprika ½ teaspoon salt ¼ teaspoon black pepper 1 ½ cups Follow Your Heart vegan cheddar cheese ½ cup diced tomatoes ½ cup plain almond or coconut yogurt 2 tablespoons diced jalapeños ½ cup sliced black olives
Preheat oven to 350°F. Boil a large pot of water and then add florets of cauliflower. Boil until softened, about eight minutes. Strain the water and move the cooked cauliflower to a blender or a food process. Add pepper, salt, paprika, garlic powder, onion powder, butter, and cashew cream; blend until smooth. Add ½ of vegan cheese and continue stirring until completely mixed. Pour the cauliflower mixture into a 9 × 9 baking pan and spread out evenly. Spread diced tomatoes and broccoli florets on top of cauliflower and yogurt on top of tomatoes. Sprinkle with remaining olives, cheese, and jalapeños. Bake for 45 minutes or until the cheese is softened and the casserole is bubbly. Allow to cool before serving.
