Tools you will need for this recipe:

• baking sheet
• baking dish
• large pan
• blender, food processor, or masher
• mixing bowls
• salad spinner
• steamer

I promise this recipe is more simple than it may seem!!

When it comes to cooking, I take more inspiration from a mouse than I’d like to admit. I’m not speaking of just any mouse, I’m thinking of Chef Remy a la the Pixar film Ratatouille. When I find myself wafting the aroma of a large pot of soup cooking over a fire, adjusting with a little dash of paprika or a pinch of salt as I go along I can’t help but picture Remy in the iconic scene where he perfects a soup in the kitchen of a fancy French restaurant.

Remy has his soup, I have my Cauliflower Bake which I shall share with you today. The bake consists of three main components, which will be prepared separately then assembled in layers in a baking dish before finally baking together to become one amazing meal. The components are as follows: a crust, a filling, and a topping. Simple enough, think: Shepard’s pie with a twist. My recipe is fully plant-based in honor of Veganuary.

This is a recipe to have fun with, so you’ll notice I tend to not be too overly prescriptive in the specifics of what the filling ingredients must be. I suggest making the components in the order listed below for the sake of timing.

Roasted sweet potato (for the filling):

1 sweet potato

Preheat your oven to 450F. Cut sweet potato into uniform bite-sized pieces, toss in olive oil, salt and pepper. Roast until tender, tossing halfway through, about 25-30 minutes.

Simple crust:

1.5 cups flour

¼ olive oil

¼ cup cold water

½ tsp salt

• Combine all ingredients in a large bowl until it forms a flaky dough.
• Mold the dough along the baking dish of your choice.
  • This is the most tedious part, it doesn’t have to be perfect but the dough should fully cover the bottom and sides of the baking dish.

Filling: Your choice! Here is my go-to:

2 cups raw kale (the leaves of about 4 stems of kale, curly or dino both work fine)

Drizzle of olive oil

1 bag of frozen mixed vegetables

1 can rinsed and drained black beans

1/3 cup BBQ sauce

1 tsp smoked paprika

1 tsp cumin

1 tsp garlic granules

1 tsp black pepper

½ tsp cayenne (optional)

• Rinse your kale, then remove the leaves by ripping off the stem into small strips. Dry the kale strips using a salad spinner.
• Add your kale to a large pan and drizzle olive oil over top. Sauté the kale for about 3-4 minutes, until some of the pieces begin to brown.
• Add the bag of frozen mixed vegetables into the pan (I do this straight from the freezer to save time, you can alternatively thaw or warm the vegetables before adding them to the pan).
• Once the vegetables are warmed, mix in the BBQ sauce and seasonings to taste.
• Lastly, add in the black beans. Stir to combine.

Cauliflower topping:

1 head of cauliflower

¼ cup water

½ cup cashews* (raw or roasted)

2 tbsp olive oil

¼ cup nutritional yeast**

½ tsp salt

• Use your preferred method for removing the stems and leaves from the cauliflower, then either use your hands to break into florets or do so using a knife.
• Steam the cauliflower until tender, then blend with all other ingredients. The consistency should be like mashed potatoes, add more water as you go along if needed. Add more salt and nutritional yeast to your liking.

*If you are not using a high-powered blender (such as a Vitamix), prep the cashews by soaking them in boiling water for 15-30 minutes.

Final preparation:

• Preheat your oven to 385F.
• To assemble, form your crust to the shape of your baking dish if you haven’t done so already.
• Spoon in your filling and spread evenly, patting down at the end to fit as much in as you can.
• Add roasted sweet potatoes on top of your filling.
• Top with cauliflower topping, spread evenly.
• Bake for 40 minutes at 385F.
• Allow to cool slightly before cutting into slices to serve.

I’ll leave you with this reminder from Chef Gusteau: You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true – anyone can cook…but only the fearless can be great.

Be fearless as you prepare this recipe, trust your instincts when you adjust the seasonings, make something you’re proud of. I’d like to think Chef Remy would do the same if he were under my chef’s hat.

**Author’s note on nutritional yeast: If this sounds like a foreign ingredient to you, you aren’t alone. However, nutritional yeast is now commonly carried in most grocery stores. It can typically be found in the seasonings aisle or bulk section. It has a cheesy flavor and beautiful gold color and is a staple in vegan kitchens. Not only is it delicious, it’s also a nutritional powerhouse. If you’d like, you can omit and replace with vegan bouillon or miso paste. However, I highly suggest using nutritional yeast in this recipe as there is nothing that quite replaces its flavor.