Cauliflower, Quinoa and Cheese Casserole

• 1 head cauliflower, chopped into florets
• 1/4 cup almond milk
• 1 tsp dijon mustard
• 1 paprika
• 1 salt & pepper
• 4 cup cooked quinoa
• 1 1/2 cup shredded cheese (I used Monterrey Jack)
• 1/4 cup italian seasoning blend

1. Preheat the oven to 375F.
2. Grease a baking dish with cooking spray and set aside.
3. Steam the cauliflower florets until tender, about 10 - 15 minutes.
4. When done, remove from pot, transfer to a blender and add 1/4 cup of almond milk, mustard and spices.
5. Blend until smooth, adding more almond milk 1 tablespoon at a time (if needed) until the texture resembles a very thick soup.
6. Set aside.
7. Place quinoa in a large mixing bowl.
8. Pour sauce over quinoa, add 1 cup of cheese stir to combine.
9. Fold in Italian seasoning, reserving a tablespoon for sprinkling on top.
10. Transfer mixture to prepared baking dish.
11. Sprinkle with remaining cheese and italian seasoning, and bake for 20 - 30 minutes until cheese has started to brown and the filling is bubbly.
12. Remove from oven, let cool for 5 minutes and serve.
13. Excellent side for Grilled Chipotle-rubbed steak.

cauliflower, almond milk, mustard, paprika, salt, quinoa, shredded cheese, italian seasoning blend

Taken from cookpad.com/us/recipes/355167-cauliflower-quinoa-and-cheese-casserole (may not work)