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Cheesy Cauliflower and Potato Bake
HEALTHY SLOW COOKING16Ingredients
80Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 russet potatoes (large, 1 pound, peeled and cut into 1/2-inch dice)
- 1 head cauliflower (cut into small florets, 4 heaped cups)
- 1/4 cup raw cashews (soaked 4 to 6 hours)
- 1 cup unsweetened almond milk
- 3 Tbsp. tapioca starch
- 1 Tbsp. mellow white miso
- 1 tsp. smoked paprika
- 1 garlic clove (small, minced)
- 1 tsp. sea salt (or to taste)
- 1 tsp. onion powder
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. tomato paste
- 1 Tbsp. dry sherry (optional)
- 1/2 tsp. mustard powder (ground)
- 3 Tbsp. nutritional yeast
- 1 dash cayenne
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol |
| Sodium900mg38% |
| Potassium1310mg37% |
| Protein13g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber9g36% |
| Sugars8g |
| Vitamin A10% |
| Vitamin C140% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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