Creamy Vegan Cauliflower Casserole
- Cook the rice in 2 cups of water.
- Sauté onions, celery and cabbage until the onions are translucent and then pour into a bowl.
- Cook cauliflower in 2 cups of vegetable broth until almost soft, about 10 minutes.
- Blend sauce ingredients in a blender until smooth.
- Mix vegetables with the rice and pour into a large casserole dish.
- Pour the sauce over the mixture.
- Bake at 350°F for 45 minutes.