CREAMY POTATO CAULIFLOWER BAKE⠀

GLUTEN FREE, SOY FREE, OIL FREE, REFINED SUGAR FREE ⠀⠀

Ingredients:

4 medium potatoes, sliced

1/2 cauliflower head, small florets ⠀

4 portobello mushrooms, roughly chopped ⠀

Sauce:

1/2 cup raw cashews⠀

1 cup unsweetened almond milk ⠀

2 medium potatoes, sliced ⠀

2 cloves garlic, minced⠀

1 red onion, sliced⠀

1/4 cup fresh dill ⠀

salt and pepper, to taste (optional)⠀

Instructions:

Preheat oven to 400F/200C. Line a baking sheet with parchment paper.⠀

Rinse the potatoes and cut into thin slices. Place two of the sliced potatoes in the oven for about 10-15 minutes.⠀

Place the rest of the sliced potatoes, mushrooms and cauliflower florets in a big bowl and set aside.⠀

Now, fry the onion and garlic in a pan until brown. Place them in a blender along with the cashews, almond milk, cooked potatoes, dill, salt and pepper, then blend until smooth. If it’s too thick, add about 1/4 cup of water and give it another blend.⠀

Pour half of the mixture into the bowl with the potatoes, cauliflower and mushroom and mix well. Place it in a ovenproof dish and pour the rest of the cashew mixture on top. Bake for about 40-50 minutes. ⠀

Remove from the oven, let it cool for few minutes than serve with a little salad.⠀

Sprinkle some love on top, take a deep breath and Enjoy🌻⠀