VeganSalt freeOil FreeMain dishLow SodiumEasy PrepDairy Free Chalet Cauliflower & Kale au Gratin Share Written By Kathy Dahlke Tags VeganSalt freeOil FreeMain dishLow SodiumEasy PrepDairy Free 2019-01-10 Quick, easy and delicious one dish meal for two or side dish for four. Easy to prepare with quick cooking time!!! Need dinner in a hurry???? Well, this recipe is it for a chilly day when we yearn for filling "comfort" food:) Cauliflower, kale and vegan cheese sauce - that's it! Quick cooking time! Can be prepared in about 30 minutes if you wish to stem kale in advance. Or, simply skip that step if you don't mind the stems. My mother-in-law loves the chewy texture of the stems! Prepare the sauce in advance so the flavors have time to mingle. Sauce Blend the following until smooth and creamy. 3/4 cup soaked cashews 1 cup plain, unsweetend soy or almond milk 2 teaspoons mustard 1 garlic clove 1 teaspoon tumeric 1 teaspoon paprika 1/4 teaspoon white pepper (optional) Juice from 1/2 lemon 1/4 wedge of purple onion (optional) 1/4 cup hemp seeds (optional) Mixture should be thick but still pourable. Cauliflower & Kale 1 head cauliflower (broken up into bite-sized florets) 4-6 cups of kale (chopped) about 6 oz (1/2 of a small bag - bag we used was 12 ounces of organic kale) Use organic kale if possible! 1/2-1 cup bread or cracker crumbs. (We recommend the Late July Organic Classic Rich Crackers as they are a healthier version of Ritz Crackers but still have that "buttery" flavor. Bring pot of water to boil. Add cauliflower. Reduce heat to medium low and continue cooking for 5 minutes. Add kale and continue cooking for an additional 5 minutes. Drain. Place cauliflower/kale in baking dish. Pour sauce over cauliflower/ kale and fold to evenly coat. Top with bread or cracker crumbs. Place in hot oven under broiler for 3-5 minutes. Watch closely!!! The cracker topping will burn easily.