You could use broccoli instead of cauliflower for this dish, or use a combination of broccoli and cauliflower. I’ve stuck with just cauliflower because I really love its mellow flavor and how easily it carries the creaminess from the bechamel. It is such a flexible and versatile ingredient – I enjoy finding new ways to prepare it, because they seem endless!
Hubby and I added a dash of hot sauce to give it a little kick, but if that’s not your thing, give it a good sprinkle with salt and enjoy as is! It’d be great served with some crusty garlic bread, pita bread, or just a fresh tossed salad. Enjoy!
2 1/2 cups cauliflower florets
1 bag baby spinach
3 tablespoons vegan butter
2 Tbsp all purpose flour
1/3 cup unsweetened almond milk
3 Tbsp nutritional yeast
salt and pepper
hot sauce for serving, optional
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add cauliflower florets to the boiling water and cook until just tender, about 5 minutes. Drain, reserving 1/3 cup cooking liquid. Transfer vegetables to large bowl to cool. Meanwhile, add spinach to a large skillet over medium-high heat and toss until just wilted. Remove from heat and let cool (drain excess water, if there is any). In a large and deep saucepan over medium heat, melt vegan butter. Add flour to butter and whisk until smooth, about 2 minutes. Gradually whisk in almond milk and reserved 1/3 cup cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and nutritional yeast. Using fingers, crumble cauliflower florets into the pan and fold into the sauce to coat evenly. Season with salt and pepper. Spray 8×8″ baking dish with vegan nonstick spray or lightly coat with more vegan butter. Spoon vegetable mixture in prepared dish and bake until puffed and heated through, about 25 minutes.