Featured Recipe: Vegan and Gluten-Free Roasted Cauliflower Gratin
Preheat oven to 400F. Place 1 head of cauliflower florets, ½wedge-cut medium onion, and 2-3 cloves of sliced garlic in a baking sheet with 1 tbsp. of olive oil. Season with 1 tsp. of sea salt. Roast on lower rack until vegetables are caramelized. In a skillet on medium heat combine 1 cup of cooked Arrowhead Mills Quinoa, remaining 1 tbsp. of oil, 1 tsp. dried sage, ½ tsp. turmeric, ½ tsp. of paprika, and ½ tsp. of sea salt. Stir over heat. Set aside. In bowl combine 2.5 cups soy milk, 2 tbsp. flour, 1 tbsp. corn starch, ½ cup vegan white cheese, 1 tsp. onion powder, 1 tsp. garlic powder, 2 tbsp. of yeast flakes, and the remaining ½ tsp. of sea salt. Pour into bowl and cook for 1 minute. Stir and repeat until sauce thickens. Lower oven temperature to 350F. Pour cooked gluten-free pasta in bottom of casserole dish. Pour approximately 1/3 of sauce over pasta. Pour remaining sauce over vegetables and top with Arrowhead Mills Quinoa. Bake for 20-30 minutes before removing and letting cool.