Step 1

Note that this recipe was made for a small two quart casserole dish. See NOTES if making a larger casserole.

Step 2

Preheat oven to 390°F (200°C).

Step 3

Chop cauliflower into florets and steam in a steamer for 5 -7 minutes until cauliflower is tender. Alternatively, cauliflower can be boiled in a pot for 5-7 minutes. Toss cauliflower and leeks together and place in casserole dish.

Step 4

Prepare garlic cashew sauce by blending all sauce ingredients in a food processor or blender until smooth.

Step 5

Pour sauce of cauliflower and leeks until well covered. The sauce will thicken while baking.

Step 6

Place casserole dish in oven and bake for 40 minutes until sauce has thickened and leeks have softened and wilted.

Step 7

Remove casserole dish from oven. Sprinkle with paprika, cayenne pepper and chopped fresh parsley, if desired. Allow casserole to cool for 5 to 10 minutes before eating.