Cauliflower Bechamel

This is the topping used on butternut & spinach lasagna


  • 1 small organic cauliflower or half of a large one (cut into 1/2 inch pieces, steamed with stems removed)
  • 1-1 1/2 cup raw cashews chopped
  • 1-2 tbsps olive oil
  • 2 tbsps almond milk
  • Pinch of sea salt
  • Pinch of nutmeg
  • Pinch of smoked paprika


  • Prepare cauliflower to steam. It is ready when it is soft, but not mushy. Remove and set aside to cool.
  • In a food processor add steamed cauliflower, cashews, olive oil, almond milk, and all seasonings except paprika. Process until smooth.
  • Top butternut squash and spinach with this bechamel. Sprinkle with smoked paprika and bake.