Looking for a delicious vegan dish that is both creamy and garlicky? Look no further than our Vegan Cauliflower Casserole! This dish is easy to make and can be served with other dishes, such as mashed potatoes or rice. It’s perfect for any occasion!
When I was little, cauliflower didn’t sound very appetizing. But this recipe is different! My dad used to make a lot of different cauliflower recipes, and I just wasn’t a fan. I still remember my mum chasing me with a spoon around the table to feed me, haha and me running around not wanting to eat vegetables.
When my dad made Cauliflower Casserole for the first time, I actually liked it. It was creamy and cheesy with a hint of garlic which immersed into every bite you took! Plus most importantly – no one could tell that there was actual cauliflower in this dish.
This vegan recipe is perfect if you have picky kids, or just love cooking vegetables in a very delicious way. I had to change the ingredients into vegan ones because it’s an old family favorite that holds many childhood memories for me!
Ingredients and Substitutions
This Vegan Cauliflower Casserole is made out of simple ingredients that are easy to find. We are also using vegan alternatives for the original ingredients like vegan cheese, plant milk, and vegan butter.
Cauliflower: It’s best to use a medium-sized cauliflower head for this dish. Make sure to wash it properly before cooking.
Vegan Cheddar Cheese: The simplest way to use the cheese is to get grated and measure it on a kitchen scale.
Plan Milk: I like using soy or almond milk for this recipe. Soy milk is very creamy and gives the perfect consistency to this cauliflower recipe.
Vegan Butter: It’s great to find a vegan butter that is coconut-based. This is the healthiest option for this recipe.
Nutritional Yeast: This ingredient is rich with B12 and gives a cheesy flavor to dishes. Also, it’s packed with other vitamins that are great for you.
Garlick: I like adding the garlic once the sauce is already cooked. This will prevent the garlic from being overcooked and it will give a fresh flavor.
Parsley and Spices: You can add as much salt and pepper to this dish as you want. Add the parsley once the sauce is cooked to prevent overcooking. You can also add parsley to the top of the dish once it’s cooked.
How to enjoy this Vegan Cauliflower Cassarole?
The best way to enjoy this delicious vegan cauliflower bake is as a side dish or main dish. I like serving it with white rice, mashed potatoes, lentil stew or fresh french baguette.
It’s very tasty even when it’s cold. You can also pack it up and take it with you on the go – perfect when the time calls!
You can also add broccoli to this dish to make it more colorful.
This creamy cauliflower casserole melts in your mouth, it’s soft, creamy, and full of garlic flavor. The best part about this dish is that it’s vegan, so you can enjoy it without worrying about your dietary restrictions.
Also, it’s gluten-free, so it’s perfect for those with allergies or sensitivities. I hope you enjoy this creamy and garlicky vegan cauliflower casserole!
What do you think of our Vegan Cauliflower Casserole? Let us know in the comments below! We love to hear from our readers! Thanks for reading!
Vegan Cauliflower Casserole (Creamy & Garlicy)
Equipment
- Oven
Ingredients
- 1 cauliflower head medium sized
- 1 + 1/2 cup plant milk soy milk or almond milk
- 100 gr vegan cheddar cheese
- 3 tbsp vegan butter
- 2 tbsp white flour
- 3-4 cloves garlic
- 3 tbsp nutritional yeast + 2 tbsp as a topping
- salt and pepper
- fresh parsley
Instructions
- Start by cutting or separating the cauliflower into small pieces. In a large pot add water and the cauliflower and cook it for 5-7 min on medum heat.
- While the cauliflower is cooking start preparing the sauce. In a large pan on medum heat add the vegan butter and let it melt.
- Add the flour and mix it together. Let it cook for a couple minutes or until it starts to become more yellow. Than add the plant milk and stir it together.
- Next add the spices, nutritional yeast, and grated cheese. Stir it until everything is melted and same consistency. Cook until the sauce becomes thick.
- Remove the pan and pot from the stove. On the cutting board chop the garlic and parsley. Add them to the sauce and stir.
- In a baking dish place the cauliflower and cover it with the sauce. Sprinkle some of the nutritional yeast on top and bake it for 40-50 min on 180C.
- Once removed from the oven add fresh parsley and enjoy the vegan cauliflower casserole as a main dish or side dish.
