Broccoli & Cauliflower Bake with Almond Cream

Broccoli and Cauliflower Bake with Almond Cheese | Naked Food Magazine
Image Credit: S Arsmis @ 123RF

This is the plant version of this au-gratin dish. Ideal for a crisp winter night! Great as a side dish or to pair with beans or lentils and a nice fresh salad.

Broccoli & Cauliflower Bake with Almond Cream

Recipe by The Naked Food Chefs

Yield: 4 servings

Ingredients (organic, non-GMO)

• 2 cups broccoli florets (approx 150 g)

• 2 cups cauliflower florets (approx 150 g)

• 1 cup unsweetened almond milk (240 ml)

• ¼ cup almond flour (25 g)

• 2 Tbsp nutritional yeast (optional)

• 2 tsp fresh thyme leaves

• Sea salt substitute, to taste

• Ground black pepper, to taste

Method

1. Preheat oven to 375 °F (190 °C).

2. Steam broccoli and cauliflower florets for 5–7 minutes until just tender; drain well.

3. In a mixing bowl, whisk almond milk, almond flour, nutritional yeast (if using), thyme, salt substitute, and pepper until smooth.

4. Place the steamed florets in a baking dish; pour the almond cream mixture over them.

5. Bake for 15–20 minutes until cream is set and top is lightly golden.

6. Serve warm, garnished with extra thyme if desired.

Chef Notes

• Try swapping almond flour for cashew flour to vary the nut profile while keeping it oil-free.

• For a richer layer, stir in 1 Tbsp ground flaxseed into the cream mixture before baking.

• Use this bake as a side dish alongside lentils, quinoa, or a fresh salad to round out the meal.

• Ensure florets are evenly cut so they cook at the same rate.

• Best enjoyed fresh; leftovers can be reheated gently to maintain texture.

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