Cauliflower Comfort Bake

Name: Cauliflower Comfort Bake
Ingredients: ½ cup finely ground walnuts; 1 tablespoon olive oil; 1 teaspoon dried thyme; 9 ounces spinach or kale, thick stems removed; 9 ounces spinach or kale, thick stems removed; 1 (2½-pound) butternut squash, peeled, seeded, and cut into ¼-inch slices; ½ teaspoon garlic powder; 2 tablespoons freshly squeezed lemon juice; 1 russet potato, peeled and sliced paper-thin; 1 russet potato, peeled and sliced paper-thin; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 cup cooked or canned white beans, rinsed and drained if canned; 1 medium-size head cauliflower, cored and cut into ¼-inch slices; ½ cup plain unsweetened almond milk, plus more if needed; 1 cup cooked or canned white beans, rinsed and drained if canned

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This cozy casserole, filled with a variety of wholesome vegetables and beans, is ideal for a fall or winter meal. I like to assemble it ahead of time so it’s ready to bake after a long day. A delicious fragrance fills the house as it bakes.

Ingredients

½ cup finely ground walnuts
1 tablespoon olive oil
1 teaspoon<

Vegan
Gluten-free
Winter

Method

Preheat the oven to 400°F. Lightly oil a 2-quart baking dish. In a small bowl, combine the walnuts, oil, and thyme.
Lightly steam the spinach on the stovetop over boiling water or in the microwave, then squeeze dry and coarsely chop.
Spread o