1 head cauliflower (steamed 15 minutes until tender)
1 large onion, diced
3 cloves garlic, minced
2 cups veggie broth
1/2 - 1 cup raw unsalted cashews, soaked in water for several hours
1 TB fresh chopped thyme
2 tsp fresh squeezed lemon juice
1 pinch cayenne pepper (optional)
salt and pepper to taste
Saute the onions in olive oil until translucent, add garlic and sauté 1- 2 minutes more. Combine all above ingredients in a food processor until smooth and creamy. Adjust salt and pepper.
Now layer with veggies, sauce and fresh herbs into a casserole dish.
Veggies I used:
4 zucchinis, sliced thin lengthwise
3 smallish potatoes, sliced thin
1 large sweet potatoes, sliced thin
1 bag baby green beans, ends removed, chopped into thirds approx.
(The original recipe called for fresh butternut squash. I also considered mushrooms. I think you could use a variety of veggies.)
Herbs:
1 bunch scallions, chopped with white and green parts
3 TBS finely chopped chives
1/4 cup flat leaf parsley, chopped
So layer as follows: zucchini, sauce, herbs, potatoes, sauce, herbs, green beans, sauce, herbs, sweet potatos, sauce.
Bake at 350 for 1 hour, covered with tinfoil.
Remove tinfoil, top with 1 package sliced almonds and sprinkles of dried minced onion. Continue baking 10 min.
Let cool 15 min before serving.
