Makes 8 Servings

  • 2 Cauliflower Heads
  • 2 tbsp Olive Oil
  • 1 Yellow Onion, chopped
  • 4 Garlic Cloves, minced
  • 10 Cremini Mushrooms, chopped
  • 1 can Coconut Milk
  • 1 scoop PROFI Protein Booster
  • 2 Flax Eggs (6 tbsp water + 2 tbsp Ground Flax Seeds)
  • 1 tbsp Apple Cider Vinegar
  • 2 cups Vegan Cheese
  • ½ tsp Salt
  • Pinch of Black Pepper
  • ¼ tsp Cumin
  1. Chop the cauliflower into small florets and toss lightly in olive oil and salt.
  2. Preheat your oven to 400°F.
  3. Line a baking tray with parchment paper and roast the cauliflower for 35 minutes, tossing halfway through.
  4. Add olive oil to a saucepan on medium heat.
  5. Caramelize the onions, garlic, and mushrooms until well browned and fragrant.
  6. Toss the mushrooms, garlic, and onions with the cauliflower and add to a casserole dish.
  7. In a saucepan, bring coconut milk, flax eggs, apple cider vinegar, spices, and half the cheese to a light simmer.
  8. Remove from heat and whisk in the PROFI Protein Booster protein powder.
  9. Pour the mixture over the vegetables and top with the remaining cheese.
  10. Bake the casserole at 425°F for 10 minutes.
  11. Broil for 1-3 minutes to help brown and melt the cheese.
  12. Serve with chopped chives as a side to your holiday meal!