Creamy and Divine Cauliflower Casserole

Coat pan with olive oil or coconut oil

1/2 head cauliflower, cut into bite sized pieces

1 red pepper, chopped

1 large potato shredded and sauteed for a few minutes in coconut oil

10 mushrooms, sliced

For the sauce:

1 tablespoon coconut oil

1/4 cup rice flour

1 1/2 cups coconut milk

1/2 Tbsp. dijon mustard

1 teaspoon granulated onion

1 teaspoon garlic powder

3 Tbsp. nutritional yeast

1 tsp. dried Herbes de Provence spice blend

1/4-1/2 cup vegetable broth (or vegan bouillion cube with = water)

1/4 cup bread crumbs (homemade bread crumbs work, or walnuts to do gluten free)

Directions:

1. Sautee the cauliflower with a little salt, about 5 minutes or until it just starts to soften up a bit. Put aside in a bowl.
2. Meanwhile, melt coconut 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, rest of herbs, and salt to taste. Add vegetable broth, just until sauce is thinned enough that it is makes a nice creamy sauce. Coat a casserole dish with oil.

4. Sautee the shredded potatoes in a pan with coconut oil until they start to soften

5. Add vegetables to casserole pan. Pour sauce over vegetables and stir until coated. Add breadcrumbs on top and bake for about 30 minutes, until top is browned, and creamy bubbles are going up the side of the dish. (glass baking dish is great for this)

Source of recipe: I modified a recipe on vegweb.com, here is the original if you would like to see, (those are my pictures on the recipe page btw): http://vegweb.com/index.php?topic=35259.0

Makes: 4 servings, Preparation time: 20 minutes, Cooking time: 25 minutes?
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