Kale and Cauliflower Casserole

Cooking for two is a somewhat difficult task.

For almost three years now I have struggled to get the perfect portions from recipes originally designed for whole families. But for most of the last three years I have made countless soups, pastas, and crock pot meals where we end up with leftovers coming out of our ears. But finally in the last few months or so, I seem to have the portioning under control. Maybe it's because I stopped following recipes and started creating my own, or maybe practice really does make perfect. 

Ironically though, just as I seem to know how to make just enough for a little left over to enjoy for lunch the next day- I decided to start eating a plant-strong diet. Now my boyfriend loves his veggies, but that doesn't mean he is ready (or will ever be ready) to give up his meats, ice cream, or cheese. So though he may enjoy an animal product free meal with me from time to time, I now find myself cooking two different meals for dinner on the nights he doesn't. 

Although this may seem like a challenge (and definitely more dishes to clean) I've been devising ways to alter one recipe into a vegan and a non-vegan meal. Tonight's dinner was inspired by a Jamie Deen recipe, that I made for the girls I nanny about a week ago. You can find that recipe here: Jamie Deen's Kale and Cauli Recipe

And that is pretty much what Eric had for dinner (except we didnt have Parmesan, so I used cheddar instead).Jamie Deen is one of Paula Deen's sons, and he focuses on making healthy versions his mom's meals.However, for someone who is lactose intolerant, or animal product free, this Kale and Cauliflower Casserole recipe is filled with no-nos.

So here is the version I made. 

Completely animal product free and almost fat free!

Kale, White Bean, and Cauliflower Casserole

Print Recipe!

Ingredients 

1 can of Great Northern Beans

1 1/2 Russet Potatoes

1/2 bunch of Kale roughly chopped

1/2 Cauliflower head

1 Leek chopped

1/2 cup of Almond Milk

3 cloves of garlic chopped

2 tablespoons of Nutritional Yeast

Sprinkle of breadcrumbs (optional)

Directions

1) Preheat oven to 375.

2) Boil potatoes and cauliflower until soft, about 20 minutes.

3) Sauté garlic and leeks in a little olive oil until leeks are translucent.

4) Add kale and sauté until it starts to wilt, about five minutes.

5) Mash cauliflower, potatoes, and beans together with milk until completely smooth.

6) Mix both mixtures together and stir in nutritional yeast ( this adds a cheesy flavor)

7) Place whole mixture into casserole dish, add breadcrumbs if you desire, and bake in oven for about 30-40 minutes.

8) Enjoy!