Cauliflower & Kale Gratin

Use organic ingredients whenever possible.

Put the cashews in a small bowl. Cover the cashews with cold water and set aside for two hours.

Clean, core then cut the cauliflower into bite sized pieces. Prepare your steamer according to manufacturer’s instructions. When it’s ready add the cauliflower florets and steam them for about 5 minutes or until just tender.

Grease a small baking dish (approximately 7″x 10″).

Put the chopped kale into a medium sized bowl and add the cauliflower when it’s done. Mix the cauliflower and kale and put it in the baking dish.

In a saute pan, warm the oil over a medium low heat. Chop the onion, add it into the pan and saute in the oil for 5 minutes. Meanwhile finely dice the garlic. Add the garlic to the onions and saute for 2 minutes more. Remove from heat.

Into your blender, add the drained cashews, 1/2 cup of fresh water, lemon juice, salt and the sauteed onions and garlic. Process for at least twenty seconds in a high speed blender (if you have a regular blender, you’ll need to process longer).

Pour the cashew sauce over the veggies in the baking dish and stir a little bit. Top with the cracker crumbs.

Bake for 20-25 minutes or until the crumbs are starting to brown. Remove from oven and serve immediately.