1 Head Cauliflower, cut into flowerets
11 Ounces Creamy Mushroom Soup
8 Ounces Vegan Sour Cream
2 Tablespoons Earth Balance, melted
1/4 Cup Whole Wheat Bread Crumbs
Pepper to taste
1/4 Cup Pistachios, ground
1. Cook cauliflower in water about 10 minutes or until crisp tender. Drain well and place in greased oven proof dish.
2. Combine soup, sour cream, breadcrumbs and pepper. Mix well. Pour over cauliflower.
3. Combine melted Earth Balance and pistachios. Sprinkle over the casserole. Bake at 350 for 20 - 25 minutes until bubbly.
Goes well with rice and lentils and asparagus artichoke casserole.
Soundtrack Brett Eldredge - Glow