Mushroom, onion and cauliflower bake

vegetarian, vegan, gluten free, dairy free

Ingredients

for the cauliflower topping

1 large head (2½ lbs) cauliflower - cut into 1½" florets

½ cup raw pine nuts, cashews, or macadamia nuts

2 tablespoons extra-virgin olive oil

3 tablespoons nutritional yeast, plus more to taste

½ teaspoon fine sea salt, plus more to taste

for the mushroom and onion filling

3 tablespoons extra-virgin olive oil

1½ lbs shiitake mushrooms - stems removed and caps thinly sliced

2 tablespoons chopped fresh thyme

3 medium onions - quartered and thinly sliced lengthwise

½ teaspoon fine sea salt, plus more to taste

6 cups (6 oz) sliced Swiss chard - tough stems removed

1½ cups cooked chickpeas (1/4 cup cooking liquid reserved) or 1 15 oz can (drained)

1 tablespoon tamari/soy sauce

2 teaspoons balsamic vinegar

¼ cups filtered water if using canned chickpeas

2 teaspoons arrowroot powder

1 tablespoon filtered water

freshly ground black pepper