Ingredients:
1 large head cauliflower, cut into florets
1 large leek halved lengthwise and cut crosswise into half moons
2 tablespoons olive oil
1¼ cups almond milk
1/3 cup cashew butter
½ cup nutritional yeast
2 cloves garlic, minced
¼ cup chopped chives
Directions:
1. Preheat oven to 425 degrees F.
2. Combine cauliflower and leeks on a parchment paper lined baking sheet. Drizzle with olive oil and toss with your hands to mix. Sprinkle all over with sea salt and pepper and roast for 20 minutes, stirring halfway through.
3. While cauliflower is roasting, combine almond milk, cashew butter, nutritional yeast, and garlic in a blender. Puree until smooth and creamy. Season to taste with salt. Transfer to a small saucepan and simmer to warm.
4. Remove roasted cauliflower and leeks from oven and combine with “cheese” sauce in an 8-inch square baking dish. Return to oven and bake 5-7 minutes longer until hot.
5. Divide among individual serving dishes, sprinkle with chives and serve hot.
Serves 4-6