Broccoli & Cauliflower "Cheese" Bake (Dairy-Free)

Prep Time: 20 minutes | Cook Time: 35 minutes | Servings: 6

Ingredients: 

For the Vegetables:

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 1 tablespoon extra virgin olive oil
• Pinch of sea salt

For the "Cheese" Sauce:

• 1 cup raw cashews (soaked in hot water for 30 minutes, then drained)
• 1 cup vegetable broth
• ¼ cup nutritional yeast
• 3 cloves of garlic
• 1 small onion, roughly chopped
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Dijon mustard
• ½ teaspoon turmeric powder
• ½ teaspoon sea salt
• 1 tablespoon lemon juice

For the Crunchy Topping:

• ½ cup almond flour
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley, finely chopped
• 1 clove garlic, minced
• ¼ teaspoon sea salt

Instructions:

1. Preheat your oven to 190°C (375°F). Soak cashews in hot water while you prepare the other ingredients.
   
2. Steam the broccoli and cauliflower for 4-5 minutes until just tender but still slightly firm—they'll continue cooking in the oven. Transfer to a 9x13 inch baking dish, drizzle with olive oil, season with salt, and toss to coat.
   
3. Make the sauce by sautéing the onion and garlic in olive oil over medium heat for 5-6 minutes until soft and fragrant. Add to a high-speed blender along with the drained cashews, vegetable broth, nutritional yeast, mustard, turmeric, salt, and lemon juice. Blend for 2-3 minutes until completely smooth and creamy.
   
4. Prepare the topping by mixing the almond flour, olive oil, parsley, minced garlic, and salt in a small bowl until it forms a crumbly texture.
   
5. Assemble by pouring the cheese sauce over the vegetables and stirring gently to coat. Sprinkle the almond-herb topping evenly over the surface.
6. Bake for 25-30 minutes until the sauce is bubbling and the topping is golden and crispy. Let cool for 5 minutes before serving.
   

Nutritional Breakdown per serving:

*Note: Nutritional values are approximate and may vary based on specific brands and preparation methods used.

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