This cauliflower casserole is perfect for weeknight dinners, but it also makes a great side dish for special occasions. It’s super creamy, cheesy, comforting, and completely vegan.
Why This Recipe Works
This creamy vegan cauliflower casserole will even convince people who are not the biggest fan of cauliflower. I often make this recipe in the colder months and our twins absolutely love it. And they are pretty picky eaters!
But I mean who could say no to potatoes and perfectly cooked cauliflower in a creamy and cheesy sauce? Definitely not me!
And the recipe is incredibly easy. All you have to do is cut the potatoes into slices and the cauliflower into small florets. Then cook both for 5 minutes in boiling water. For the sauce, I used an easy combination of sautéd onion, garlic, and vegan cooking cream.
To make the sauce really rich and creamy, I made an easy roux of vegan butter and flour. Then place everything in a casserole dish, sprinkle it with vegan cheese, and bake it for 35 minutes.
The top should be nicely browned and a bit crispy. I love to sprinkle the vegan cauliflower casserole with freshly chopped parsley before serving it. It does not only add a lot of flavor but it’s also pretty healthy.
All in all, the recipe comes together in about 50 minutes. However, you’ve got 35 minutes of baking time, during which you don’t have to do anything. So it’s a pretty easy recipe with a short active preparation time.
What Goes Into This Recipe
- Cauliflower – use fresh cauliflower, not frozen.
- Potatoes – use waxy potatoes. They will retain their shape during baking.
- Onion & Garlic
- Vegan Butter – or margarine.
- Flour – all-purpose flour. It will thicken the sauce.
- Soy Cream – I used a soy-based vegan cooking cream. You could also use one that is made of oats.
- Vegetable Broth – use organic vegetable broth or my homemade paste for vegetable broth.
- Salt & Pepper
- Nutmeg
- Vegan Cheese – use your favorite brand. It should melt well.
How To Make This Recipe
1. Step: Bring a pot of water to a boil. Cut the cauliflower into florets.
2. Step: Peel the potatoes and cut them into thin slices.
3. Step: Finely chop the onion and the garlic.
4. Step: Once the water is boiling, add the cauliflower and the potatoes. Cook for 5 minutes.
5. Step: Drain the potatoes and cauliflower.
6. Step: Place them in a casserole dish. Preheat the oven to 350 °F.
7. Step: Heat one tablespoon of vegan butter in a pot. Melt and add the onion and the garlic. Sauté for 2-3 minutes or until the onion is translucent.
8. Step: Add two tablespoons of flour and stir well. Cook for 1 minute. Then add the vegetable broth and the vegan cooking cream. Season with salt, black pepper, and a pinch of nutmeg. Cook for 3 minutes until the sauce thickens.
9. Step: Add the sauce to the potatoes and the cauliflower in the casserole dish. Stir well, so everything is covered in sauce. Sprinkle with vegan shredded cheese.
10. Step: Place in the oven and bake for 35 minutes at 350 °F.
11. Step: Cover the casserole with aluminium foil if it gets too dark on the top.
12. Step: Sprinkle with roughly chopped fresh parsley before serving.
Recipe Notes
- If you want, you could also add broccoli to this casserole.
- For a heartier version, I like to add crispy pan-fried smoked tofu cubes. Tofu is a great source of plant-based protein.
Frequently Asked Questions
How Long Does This Casserole Last?
Stored in an airtight container in the fridge, it will last 3-4 days.
Related Recipes
- Vegan Broccoli Rice Casserole
- Vegan Green Bean Casserole
- Pumpkin Casserole
- Cauliflower Fried Rice
- Cauliflower Salad
I Love To Hear From You!
I hope you like this cauliflower casserole as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Cauliflower Casserole
Ingredients
- 1 head of cauliflower, cut into florets
- 21 oz waxy potatoes, sliced
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped or minced
- 2 tablespoons all-purpose flour
- 3/4 cup soy-based vegan cooking cream
- 1 1/4 cups vegetable broth
- salt, to taste
- black pepper, to taste
- 1 pinch nutmeg
- 3/4 cup vegan shredded cheese
- freshly chopped parsley, to serve
Instructions
- Bring a pot of water to a boil. Cut the cauliflower into florets.
- Peel the potatoes and cut them into thin slices.
- Finely chop the onion and the garlic.
- Once the water is boiling, add the cauliflower and the potatoes. Cook for 5 minutes.
- Drain the potatoes and cauliflower. Place them in a casserole dish. Preheat the oven to 350 °F.
- Heat one tablespoon of vegan butter in a pot. Melt and add the onion and the garlic. Sauté for 2-3 minutes or until the onion is translucent.
- Add two tablespoons of flour and stir. Cook for 1 minute. Then add the vegetable broth and the vegan cooking cream. Season with salt, black pepper, and a pinch of nutmeg. Cook for 3 minutes until the sauce thickens.
- Add the sauce to the potatoes and the cauliflower in the casserole dish. Stir well, so everything is covered in sauce. Sprinkle with vegan shredded cheese.
- Place in the oven and bake for 35 minutes at 350 °F.
- Cover the casserole with aluminium foil if it gets too dark on the top.
- Sprinkle with roughly chopped fresh parsley before serving.
Notes
- If you want, you could also add broccoli to this casserole.
- For a heartier version, I like to add crispy pan-fried smoked tofu cubes. Tofu is a great source of plant-based protein.
- Stored in an airtight container in the fridge, it will last 3-4 days.
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