Ingredients

• 1 large head of cauliflower (~ 2 ½ lbs.), trimmed and cut into bite-sized florets
• 1 medium Yukon Gold potato, peeled cut into small cubes (~ 1 cup or 6 oz.)
• 1 medium carrot, peeled and diced small
• ½ cup raw cashews, soaked in hot water for 30 minutes then drained
• ½ cup + 1 Tbsp. unsweetened, plain almond or cashew milk
• 2 Tbsp. nutritional yeast
• 2 tsp. fresh lemon juice (about ½ lemon)
• 2 Tbsp. olive oil
• ½ tsp. Dijon mustard
• 1 tsp. garlic powder
• ¾ tsp. onion powder
• 1 ¼ tsp. salt
• Pinch of black pepper

For the ‘breadcrumb’ topping:

• ¼ cup finely ground almond flour
• ¼ tsp garlic powder
• Pinch of salt
• Pinch of black pepper
• 2 tsp. finely minced fresh parsley or ¾ tsp. dried parsley
• 1 Tbsp. olive oil