CHEESY VEGAN CAULIFLOWER CASSEROLE
This veggie-loaded Vegan Cauliflower Casserole is layered with ooey-gooey cheese, topped with buttery breadcrumbs and then baked to perfection. It's easy and delicious!
Provided by Melissa Huggins
Categories Side
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 400° F (200° C). Lightly grease a 3-quart casserole dish and set aside.
- Combine the melted butter, breadcrumbs and a pinch of granulated garlic in a small bowl. Set aside.
- To soak cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened (*see note).
- While the cashews are soaking, you can steam the cauliflower. Place about 1 " of water into a med/large pot that will fit your steamer basket. Place your basket on the bottom and cover pot with a lid. Turn heat to high and bring to a boil. Once boiling, turn heat to med-low to maintain a low boil and place cauliflower florets into the basket. Cover and steam for 7-10 minutes, until just tender. Uncover and remove from heat.
- Drain and rinse cashews (discard soaking water). Now place all cheese sauce ingredients in a high-speed blender. Blend until cashews have completely broken down and the sauce is smooth, about 1-2 minutes.
- Pour cheese sauce into a medium skillet/pot over medium heat (I used the same pot for steaming the cauliflower). Cook for 4-5 minutes until it thickens up a lot and becomes slightly stretchy. Stir often to prevent burning. If sauce is too thick for your taste, you can add a little soy milk or broth to thin it out. Taste for seasoning, and add more if needed.
- Pour 1/2 the cheese sauce on the bottom of the greased casserole dish. Now add the cauliflower on top in one layer. Pour the remaining cheese sauce on top of the cauliflower. Now sprinkle with prepared breadcrumbs and cover with foil. Place in the oven for 15-20 minutes, until cheese is hot and bubbly. Remove foil and bake for another 10 minutes or until breadcrumbs are light golden brown. Remove from oven. *Sprinkle with optional fresh-cut parsley and crushed red pepper flakes. Enjoy!
Nutrition Facts : Calories 187 kcal, Carbohydrate 16 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, Sodium 343 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY CHEESY BAKED VEGAN CAULIFLOWER
Steps:
- Preheat oven to 450 degrees Fahrenheit. Prepare baking sheet by spraying with pan spray or oil with pastry brush or cover with parchment paper.
- Remove leaves and large part of core from Cauliflower head. Break into large bite sized pieces in a large mixing bowl.
- Sprinkle salt and seasonings over cauliflower, pour olive oil over all. Toss well to coat.
- Spread somewhat evenly on baking sheet (Just pour it all on there and shake the sheet a bit to even things out.)
- Slide it into your preheated oven and bake for 20-25 minutes or until fork-tender, stirring once after 10 minutes.
Nutrition Facts : ServingSize 1 Cup, Calories 53 kcal, Carbohydrate 7 g, Protein 3 g, Fat 1 g, Sodium 290 mg, Fiber 3 g, Sugar 3 g
BAKED CHEESY CAULIFLOWER
Easy, delicious side dish of cauliflower with cheese.
Provided by Kathy F.
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
- Place cauliflower in a microwave-safe bowl with 1/2 cup water. Microwave until tender-crisp, about 5 minutes. Drain and transfer to the prepared baking dish.
- Whisk egg and flour together in a bowl. Add milk, salt, and pepper. Pour over cauliflower florets. Sprinkle Cheddar cheese and paprika on top.
- Bake in the preheated oven until cheese is melted and cauliflower is soft, 30 to 40 minutes.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 7.1 g, Cholesterol 108.3 mg, Fat 20.8 g, Fiber 2 g, Protein 18.3 g, SaturatedFat 12.7 g, Sodium 442.2 mg, Sugar 3.6 g
CHEESY BAKED CAULIFLOWER
A delicious cheesy cauliflower dish.
Provided by Bea Gassman
Categories Side Dish Vegetables Cauliflower
Time 1h
Yield 5
Number Of Ingredients 5
Steps:
- Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate.
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with pats of butter. Sprinkle generously with Parmesan cheese.
- Bake at 375 degrees F (190 degrees C) uncovered, for about 30 minutes, or until the cheese is brown.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 6.6 g, Cholesterol 33.6 mg, Fat 13.1 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 7.7 g, Sodium 246 mg, Sugar 0.1 g
VEGAN CAULIFLOWER CHEESE
Enjoy our roasted cauliflower tossed with a silky, rich cheese sauce - you won't even notice that it's entirely plant-based
Provided by Katie Hiscock
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower florets and stalks with the oil in a large roasting tin and season well. Roast for 25-30 mins until almost tender, then add the leaves and cook for a further 5 mins.
- To make the sauce, melt the vegan butter block in a large saucepan. Add the flour, mustard powder, onion and garlic granules and cook for 2-3 mins. Gradually add the soya milk, whisking well to incorporate. Bring to a gentle simmer, stirring constantly, then simmer for 4-5 mins until thickened and reduced slightly. Add the nutritional yeast and season well, then whisk to combine.
- Tip the sourdough breadcrumbs and vegan cheese into a bowl and stir to combine. Season well. Remove the cauliflower from the oven, spoon over the sauce and stir to combine. Scatter over the cheesy sourdough crumbs and return to the oven for 10 mins until bubbling and golden. Serve as a side or main with a green salad.
Nutrition Facts : Calories 456 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 21 grams protein, Sodium 1 milligram of sodium
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