Mushroom casserole with a sauce that is delightfully garlicky. I made three slightly different variations to see what flavors worked best together. Here’s the finalized result of trial and error. Images are of all three batches.
This is a three layer casserole that can be made in about an hour and a half.
- Half a head of cauliflower
- 1 large yellow onion
- 8 oz of portabella mushrooms
- 1 cup grits
- 3 cups water divided
- 1/2 tsp salt divided
- 1 1/2 tsp garlic powder divided
- 3 tsp dried rosemary
- Head of fresh garlic
- 1 cup raw cashews
- 6 Tbsp nutritional yeast
- 1 1/2 tsp dried sage
- 1/2 tsp dried tarragon
- Preheat the oven to 350 degrees. Meanwhile, roughly chop half a head of cauliflower.
- Place chopped pieces onto a baking sheet and place in oven to cook for 30 minutes, flipping halfway through.
- Chop onion and mushroom and set aside
- Finely chop garlic and set aside
- Bring large skillet to medium heat and then add onions. Cook for 4 minutes until translucent, stirring occasionally
- Add mushrooms to the onions and continue to cook for another 5 minutes. Remove from heat and set aside
- In the empty skillet add the garlic and sauté on medium low heat for 1-2 minutes
- Bring 2 cups water to a boil in a saucepan. When boiling add the grits, 2 tsp rosemary, 1 tsp garlic powder, and 1/4 tsp salt. Reduce heat to low and cook covered for 5 minutes. Set aside
- When cauliflower is done, remove and place pieces into blender with 1 cup water, sautéed garlic, sage, tarragon, 1/4 tsp salt, 1/2 tsp garlic powder, 1 tsp rosemary, and cashews. Blend together until smooth (about 1 minute)
- Layer the polenta into 3-5″x5″ casserole dishes or one 9″x9″ dish
- Next, layer the onion and mushroom
- Follow that with the blended cauliflower topping
- Once all the layers are added, place into the oven for 45 minutes at 350 degrees for the smaller 5×5 dishes or for 60 minutes for 9×9 dish