Healthy Vegan Cauliflower Casserole – plant-based on a budget

Nothing is as comforting as a freshly baked, warm one Healthy Cauliflower Casserole made from scratch. Made with simple ingredients like sweet potatoes, cauliflower and a delicious creamy pepper and cashew sauce vegan cauliflower casserole will surely please.

Casseroles might seem a bit dated, but they’re a great way to make hearty and filling meals. It takes a little longer to prepare, but it’s worth it!!

Want more casserole inspiration? Discover this Black Bean Quinoa Casserole, Zucchini Potato Casserole and Vegan Potato Frittata.

Why this recipe works

• Leftovers work great served the next day.
• power on warm and comforting dish for dinner.
• A great tasting recipe this is perfect for holidays and special occasions.
• A vegan cauliflower casserole even your non-vegan friends will love it!

What’s in this recipe

All it takes is a handful of simple ingredients to make this healthy cauliflower casserole. Let’s look at what you need:

• cashew nuts: Use raw, unsalted cashews. These must first be soaked in water.
• Red pepper: We’ll roast these to flavor the creamy vegan sauce.
• Extra Virgin Olive Oil: For roasting the red peppers.
• vegetable broth: Used to add more liquid to the sauce. Vegetable broth is preferable to water as it adds more flavor.
• Paprika: Adds a slightly peppery flavor to roasted red pepper sauce.
• Cauliflower and Sweet Potatoes: The star of the show in this recipe. Use fresh for best taste.
• shallots: For a mild onion flavor that doesn’t overpower the other ingredients in the dish.
• Fresh coriander and parsley: Just a bit for garnish.

substitutions

• Cauliflower: To make this recipe extra colorful, you can use purple cauliflower, which kids and adults alike will love!
• Roasted peppers in a jar: Skip the step of roasting the peppers by purchasing a jar of roasted peppers. However, roasting yourself is more budget-friendly.
• shallots: You can also use the white part of scallions for a similarly mild onion flavor.
• Don’t you like sweet potatoes? Use white potatoes instead or just double the cauliflower.

How to make a cauliflower casserole

• 1) Roast the peppers. Cut the red peppers into quarters and place on any size baking sheet. Brush with olive oil and sprinkle with a pinch of salt. Cook in the preheated oven for 45 minutes, or until the skins on the peppers are black and the peppers are nicely soft.
• 2) Remove them from the oven and let it cool down. When cool enough to touch, remove and discard the skin of the peppers.

PRO TIP: To save time, you can use jarred roasted peppers instead!

• 3) Location In a food processor or high speed blender, combine cashews, roasted peppers, vegetable stock, water, paprika, and pepper. Blend until smooth. Taste the sauce and add salt if necessary.

• 4) Cut Your cauliflower, shallots and sweet potatoes. I used a mandolin on the potato, which worked very well for slicing it thin.

• 5) Assemble the casserole in a 9×13 ovenproof casserole dish. Start with some pepper cashew cream sauce on the bottom of the bowl, just enough to cover it.

• 6) Add to a layer of sweet potatoes and some shallots.

• 7) Distribute another layer of sauce and then the cauliflower. Repeat until the bowl is full and you’ve used all the ingredients. Make sure your top layer is the sauce.

• 8th) cover cover the casserole dish with a lid or some aluminum foil and bake for 45 to 50 minutes. Cook until the vegetables are soft. Cover the bowl and grill the casserole for about 10 minutes to brown the top, if you like.
• 9) When it is finished, Remove from the oven and garnish with coriander and parsley before serving.

expert tips

• Buy cashews in bulk To save money.
• Make sure, that Use raw, unsalted cashews.
• Slice the sweet potatoes evenly So cook them evenly and use a mandolin for best results if you have one.
• Need to save time? Use roasted jarred peppers instead.

frequently asked Questions

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Photos by Alfonso Revilla