CAULIFLOWER CASSEROLE

Cauliflower casserole – vegan and gluten free one pan spiced dish

This cauliflower casserole is definitely one easy dish you can make when you have a few ingredients on hand. You’ll need mushroom and cauliflower topped with spices. Quinoa is optional. I also added some coconut milk to add some creaminess and my cashew vegan parmesan cream. However, you can simplify the recipe if you want by omitting the cashew cream.

I would keep the coconut cream to get a delicious vegan creamy texture with the cauliflower. The sun dried tomatoes add a lot to this recipe by enhancing the paprika taste.

This recipe is inspired by the Cauliflower Casserole on Colleen’s blog. I made some twist by adding other spices and coconut cream to her original recipe. If you are looking for mouth-watering recipe, go there you’ll definitely enjoy it!

CAULIFLOWER CASSEROLE

★★★★★ 5 from 1 reviews

• Author: Kelly
• Prep Time: 3 mins
• Cook Time: 30 mins
• Total Time: 33 mins
• Yield: 3 1x
• Category: Main
• Cuisine: Modern

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Description

Cauliflower casserole – vegan and gluten free one pan spiced dish

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Ingredients

Scale 1x2x3x

• 1 small onion, diced
• 2 cups sliced portobello mushrooms
• salt & pepper to taste
• 2 scallion leaves, cut in small pieces
• 1 cauliflower, cut into 1 inch pieces
• 1 cup cooked quinoa (optional)
• 1 clove garlic, minced
• 2 tbsp of paprika
• 1 tbsp of turmeric
• 1 can of coconut milk
• 1 cup of sun dried tomatoes
• 2 tbsp of cashew parmesan (recipe below)

For the cashew parmesan cream

• 1 cup of cashews soaked overnight
• 2 tbsp of mustard
• 1 tbsp of miso
• 2 tbsp of nutritional yeast
• 1/2 cup of water + more if necessary

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Instructions

1. Preheat oven to 400°.
2. In a large oven proof skillet (or regular pan), add onions, mushrooms, garlic salt & pepper with 1 cup of water.
3. Add spices.
4. Cook until onions are soft.
5. Add coconut milk and mix until having a homogeneous cream.
6. Add cashew parmesan and mix until dissolved.
7. Add sun dried tomatoes.
8. Add cauliflower to the pan and continue cooking for about 5 minutes, until cauliflowers pieces are becoming tender.
9. (Add quinoa and stir to combine everything.)
10. (Transfer to oven proof pan or skillet)
11. Bake 25 minutes or until cream start to thicken.
12. Top with scallions.

For the cashew parmesan

1. Blend all ingredients in a food processor for 3 minutes until smooth.
2. Keep refrigerated for up to two weeks.
3. Can be frozen.

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