“Cheesy” Cauliflower Casserole

Preparation time
20 mins
Cooking time
40 mins
Difficulty
Easy
Serves
4 people
Meal course
Vegetarian Main Course
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“Cheesy” Cauliflower Casserole

This cheeseless cauliflower recipe contains no dairy at all but tastes creamy and scrumptious. Cauliflower is an inexpensive vegetable that has so many good-for-you properties, and it’s available year round. High in vitamins and minerals, it’s low in carbs, making it an ideal substitute for many uses including pizza crust, mashed potatoes, and rice. In this recipe, cauliflower plays the staring role as a vegan main course or as a vegetable side dish. And since I often find myself preparing meals for a multitude of eating preferences, this dish hits the spot because it’s so versatile.

 

  1. 1 medium head cauliflower

    Salt and pepper for seasoning

    1 tbs. olive oil

    1/2 cup diced yellow onion

    3-4 garlic cloves, peeled and smashed

    1 1/2 cups diced organic baby Yukon gold potatoes, 4-5

    3/4 cup diced organic carrots

    1/2 cup roasted and salted cashews

    1 1/2 to 2 cups water

    1/2 tsp. sea salt

    1/4 tsp. ground black pepper

    2 tbs. nutritional yeast

    Optional: 1/2 cup gluten-free, seasoned breadcrumbs

  2. Set oven temperature to 400 degrees. Trim the cauliflower, cut into quarters and remove the core. Cut into small florets or slice into bite size pieces. Transfer to a baking sheet coated with olive oil spray. Lightly coat the cauliflower and season with salt and pepper. Transfer to the oven and roast for about 15 minutes, stirring once after 7 minutes. Transfer to a baking dish and let stand until the cheese sauce is ready.
  3. While the cauliflower is in the oven, heat the oil in a saucepan over medium-high heat. Add the onion and garlic. Cook until fragrant and soft, about 5 minutes stirring occasionally. Add the potatoes, carrots, and cashews. Add just enough water to cover, bring to a boil, then reduce heat to medium and cook uncovered until soft about 15 minutes allowing most of the liquid to evaporate.
  4. Transfer the mixture to a high-speed blender and process until smooth adding water as needed to reach the desired consistency. The mixture should be thick like a cheese sauce. Add the salt, pepper, and nutritional yeast. Process until blended. Add more salt and pepper according to taste. You can also add more nutritional yeast depending on your taste preferences.
  5. Pour the sauce over cauliflower shaking the baking dish so that the sauce reaches the bottom. Cover and bake until the cauliflower is tender, about 25 minutes. Top with the seasoned breadcrumbs before serving.