Potatoes Florentine

6 potatoes, slice

1 head cauliflower

3 Tbsps whole-grain flour

2 cups vegetable broth

1 Tbsp sesame seeds

2 cups of cheese or soy cheese, grate

1 tsp Liquid Aminos

2 cloves garlic, mince

1/2 tsp Bragg Sprinkle

1 lb spinach, chop

1 carrot, grate

Break cauliflower into florets and steam with potatoes for 15 minutes. Make roux with olive oil and flour, add broth, then cheese and seasonings. In oiled casserole, layer 1/2 the potatoes and cauliflower, 1/2 spinach, 1/2 carrots and 1/2 sauce. Repeat layers. Sprinkle top with sesame seeds. Bake at 350 for 20 minutes. Serves 4-6

We rate this *4 out of 5. The next time I will do some rice or quinoa with it.

Happy Cooking

Bright Family