Baked Cauliflower Florentine Casserole Recipe

About this recipe

A hearty and diabetic-friendly vegetarian dinner featuring tender cauliflower, creamy mushroom sauce, and a cheesy, crunchy topping. Perfect for a satisfying and wholesome meal.

Ingredients

• 200 g Cauliflower Florets
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 400 Ml Kara Coconut Cream
• 100 g Curly Kale Leaves

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a 9 x 12-inch baking dish, spread 1 medium head of cauliflower, cut into florets, and 1 bunch of kale, chopped and stems removed.
3. 3. In a bowl, mix 1 can (10.5 oz) of coconut cream with 1/4 cup unsweetened almond milk until smooth. Pour this mixture evenly over the vegetables in the dish.
4. 4. Sprinkle 1 cup of whole-grain croutons evenly over the top, followed by 1/2 cup of grated reduced-fat cheddar cheese.
5. 5. Bake in the preheated oven for 45 to 50 minutes, or until the cauliflower is tender and the top is golden and bubbly.
6. 6. Remove from the oven and let it cool for 5 minutes before serving.