Prep time: 15-20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Serves: 6-8

Ingredients

• ⅔ C coconut cream
• ½ C + 2 Tbsp nutritional yeast
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp ground mustard
• ¼ tsp paprika
• 1 tsp garlic powder
• 1 C diced onions (about ½ an onion)
• 1 C diced red pepper (about 1 pepper)
• 1 C diced zucchini (about 1 small zucchini)
• 1 C shredded carrots (about 1 carrot)
• 2 15 oz bags of frozen cauliflower rice
• 2 pieces of gluten free bread (I like Deland’s, Ezekiel, and Canyon Bake house)
• 2 Tbsp butter or coconut oil

Directions

1. Preheat oven to 375°
2. In a large ungreased pan place cauliflower on medium heat to defrost. While the cauliflower is heating dice up the remaining vegetables and set them aside in a bowl
3. Once the cauliflower has fully defrosted (about 5-10 minutes) add in the remaining vegetables and the spices. Cook for another 10 minutes
4. While the vegetables are cooking toast two pieces of gluten free bread. Once toasted place in a food processor and grind into fine bread crumbs
5. Remove the breadcrumbs and place in a small pan on medium heat with 2 Tbsp butter or coconut oil
6. While the breadcrumbs are combining, add the coconut cream to the vegetable mixture and stir until well combined. Then add the nutritional yeast, stirring until dissolved and well combined
7. Place the vegetables in a small casserole dish and evenly top with the bread crumbs
8. Bake for 20 minutes, let cool and enjoy!