Creamy Vegan Cauliflower Casserole

YouTube video

Creamy Vegan Cauliflower Casserole

Jill Dalton
Hearty, cheesy, comforting. These are some words to describe this delicious casserole filled with cruciferous magic. Casseroles are a great way to pack in the veggies and even hide them if you have some picky eaters. Then pour some creamy vegan cheese sauce on top and bake it to perfection and you have a complete nutritious veggie filled meal.
4.28 from 11 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 169 kcal

Ingredients
 
 

Sauce

Instructions
 

  • Cook the rice in 2 cups of water.
  • Sauté onions, celery and cabbage until the onions are translucent and then pour into a bowl.
  • Cook cauliflower in 2 cups of vegetable broth until almost soft, about 10 minutes.
  • Blend sauce ingredients in a blender until smooth.
  • Mix vegetables with the rice and pour into a large casserole dish.
  • Pour the sauce over the mixture.
  • Bake at 350°F for 45 minutes.

Nutrition

Calories: 169kcalCarbohydrates: 33gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 142mgPotassium: 525mgFiber: 6gSugar: 4gVitamin A: 30IUVitamin C: 56mgCalcium: 54mgIron: 2mg

30 thoughts on “Creamy Vegan Cauliflower Casserole”

  1. In one cooking show you recommended a certain kind of nutritional yeast flakes. Please, can you give me that information, because I do not know where to find it.

      1. I had a LOT of broth left after I cooked the cauliflower, probably because I have waterless cookware (wedding gift 53 year ago — fabulous cookware). Anyway I hope it turns out well! It’s late so I’ll have to cook the rice and put it all together tomorrow! It does smell good!

  2. i have ben plant based since Jan. only last week i discovered your site and LOVE IT! a game changer for me. i was running out of ideas but now. so far i have lost 5 pounds, have lots of energy, feel so good and plan to stay plant based for life, thank you

  3. This was the recipe of yours that I have tried to make myself. I loved the video and now I love the food too! I had it for breakfast this morning with some collards which I roll up like a cigar and slice super thin and then stir fry until tender and add a splash of balsamic at the end. It was yummy even at 7 am. Thank you!

  4. Threw this together this afternoon, will bake it this evening. The sauce = YUMMY, will use it again for more than just this recipe.

  5. Just finished baking this casserole. The neighbor same by (my windows were open) and asked what I was making. 🙂 Only two of us so I separated into two casserole dishes. Going for a walk after I finish my double portion. Yum.

  6. Jill, thank you for this wonderful recipe! It was delicious and filling. And my 8 year old daughter loved it. I am making it twice in a row!

  7. Gordon Eansley

    Hi Jill, I’m dying to make this for Passover but I can’t use rice. Is there a substitute you can recommend or another ingredient I can double up on?

  8. We LOVE this recipe! It’s so easy to make and it’s so delicious! Will definitely be part of our rotation- has such healthy veggies and it’s so low fat too. Another winner!!!

  9. This is such an excellent and versatile recipe that I make over and over. I steam cauliflower, broccoli and brussel sprouts and throw in some frozen peas too. Sometimes I also use lentils in place of the brown rice and it turns out perfect. I eat this for breakfast lunch and dinner. Thank you so much!!

  10. Love your recipes, Jill! I’m planning on making this tomorrow. Do you drain the cauliflower after cooking or keep the 2 cups of broth?

  11. I made this recipe yesterday with one major change. I did not have brown rice so I used pearled barley instead. It came out great. I think adding some lemon zest and a bit of lemon juice would also be a nice flavor along with some fresh garlic. The sauce could be used with so many veggies! Thanks for a great recipe.

  12. I don’t know why I waited so long to try this recipe, but it is amazing. So cheesy and delicious. I made it exactly as written and it came out great. It is even better the next day and great for breakfast, too! WFPB for the win!

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