Start by boiling a pot of water. Break apart the cauliflower and put into the pot of boiling water. Let cook for 3-4 minutes or until soft. Divide in half, placing 1/2 in a blender or bowl, the other off to the side.
Rinse quinoa and cook according to package. You can substitute this for a more traditional dish and use pasta elbows. Pre heat oven to 350F.
Combine olive oil, nutritional yeast, GO Veggie! cream cheese, garlic power, Dijon mustard, chives, lemon juice, salt and pepper in the blender or bowl with the cauliflower. If using a blender, mix well until mixture is smooth throughout. If using a bowl, you can also use a hand mixer or immersion blender. Your cheese sauce will not be as creamy but it will still taste delicious. The above picture is using my hand mixer, and below if after my blender.
Add more salt and pepper to taste once mixture is combined. The chives give it a slight green tint.
Combine the still intact cooked cauliflower, quinoa or elbows and cheese sauce. Place into a 9×9 pan evenly. I did not have a 9×9 but also made a smaller serving size for the pictures.
Top with a crispy topping of your choice. I used homemade croutons by cutting up day old bread. If you eat a gluten free diet, you can omit this part of add your favorite gluten free topping. Another option is to add panko or bread crumbs.
Bake for about 10-15 minutes or until topping is golden brown. Let cool for a few minutes and enjoy!Recipe by: Sarah Fit, sarahfit.com