*

This is a great recipe if you have a craving for a rich, dairy free, yet cheesy, and delicious substitute for the real thing. It’s so satisfying that you will want to go back for seconds!

1 Large Head of cauliflower, cut into florets
2 Tbs. Olive oil
1 Tsp. Kosher salt
1 Tsp. Freshly ground black pepper

The “Cheese” Sauce

2 Cups raw cashews
1/3 Cup nutritional yeast
1-3/4 Tsp. Kosher salt
3/4 Tsp. Granulated garlic
1 Tsp. Dijon mustard (such as Grey Poupon)
Zest of one lemon
4 Tbs. Lemon juice
1/2-1/2 Tsp. Cayenne pepper, optional, but highly recommended
Reserved soaking liquid from cashews (1-1/4) to (1-1/2) cups
1 Tbs. Vegan butter, butter the bottom and sides of a 13” x 9” baking dish
1/3 Cup panko bread crumbs

Boil about a quart of water, and add it to the 2 cups of cashews and cover by two inches. Let the cashews soak for 1/2 hour and set aside.

Preheat oven to 400°. Line a baking sheet with parchment. Wash and dry the cauliflower florets, and toss in the olive oil, salt, and pepper. Roast for about 20 minutes.

Drain the cashews and reserve the liquid. Add the cashews to the blender, add the nutritional yeast, salt, garlic, mustard, zest, lemon juice, cayenne, and about 1 cup of the reserved liquid.

Blend until incorporated. If the mixture is too thick, add more liquid until you get to a pancake consistency. Prepare the baking dish, and add the roasted cauliflower and spread it out evenly.

Ladle 2 cups of the “cheese” mixture over the cauliflower and top with the Panko. Place into the oven for an additional 10-15 minutes until the Panko is slightly browned. The cheese recipe yields 3 cups. Use leftovers to top some pasta for a creamy mac and cheese, or eggs Florentine and sprinkle some smoked paprika to garnish.

To reheat the cheese, add some hot water, a little at a time to the mixture. Place over the hot, poached eggs or add it to hot pasta. Serves 6–8.

Visit Dorothy’s website at http://ddimarzo2002.wix.com/thymethief.