You can make this with fresh broccoli and cauliflower that you cook specifically for this casserole, but I usually just use leftover veg that needs to be used up. It doesn't have to be broccoli or cauliflower! This sauce is mild flavored and goes well with lots of vegetables. I've made it with sautéed mushrooms a few times which was quite tasty. I do add oregano and thyme when I make a mushroom casserole with this sauce.
Anyway, the sauce is cashew based. Cashews are expensive, so I try to combine me nuts with other cheaper thickeners to make saucy cashew dishes. In this case I used cornstarch, but I've made this with tapioca starch and it worked just as well. The cashews do need to be soaked in water, preferably overnight, because that's what makes this sauce nice and creamy. Prep time is only a few minutes if you're using leftover broccoli and cauliflower, which is a big plus for me because I've been feeling super lazy when it comes to cooking. And other things. Most things that aren't Netflix marathons.
This makes enough for two if you want it as a side dish, or just one if you're eating the whole thing by yourself straight out of the pan like a savage like me. Nobody's looking!
Broccoli and Cauliflower Mini Casserole
Recipe Type: Side Dish/Main Dish
Cuisine: Vegan, Gluten Free
What to do:
Are you ready for this post's cute animal photo? What is going on here? Are these young geese running? Doing the funky chicken dance? Is the one in the back going to try to leap over the one in the front like Evel Knievel leaping over a long row of cars? Behold the cute!