Cauliflower casserole with cashew cream sauce - Penguin Books Australia

Ingredients

• 1 head of cauliflower, trimmed and chopped
• 1⁄4 tsp kosher salt
• 1 tbsp olive oil
• 4 cups cooked elbow macaroni
• 1⁄2 cup shredded vegan mozzarella-style cheese (Daiya recommended)
• Red pepper flakes (optional)
• 1 cup raw cashews
• Juice of 2 lemons
• 14oz (400g) canned coconut milk
• 2 tbsp nutritional yeast
• ¼ tsp garlic powder
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper