Creamy Vegan Cauliflower Casserole

by Jill Dalton

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.
4.23 from 9 votes
Servings 8 people
Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes

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  • 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.
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Nutrition info

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

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Linda February 6, 2021 - 8:01 pm

I have some cooked brown rice in the fridge. How much should I use?

Jill Dalton February 7, 2021 - 10:45 am

2-2 1/2 cups

Ana Dumitrescu February 7, 2021 - 12:23 am

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.

Jill Dalton February 7, 2021 - 10:44 am

I used to use Sari Foods nutritional yeast because they were one of the only companies that made non-fortified nutritional yeast. I now use Anthony’s because it is more affordable. They both taste great.

Janet February 20, 2021 - 7:59 pm

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!

Katherine February 7, 2021 - 5:05 pm

Not a fan of the flavor in canned beans, so I subbed for steamed potato in the cheese sauce. Worked great!

Cara February 13, 2021 - 4:59 am

I loved this recipe Jill! I will be making it on rotation. Thank you!

Kathy WILLIAMS February 24, 2021 - 8:42 am

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

Nicole Scott February 24, 2021 - 10:24 am

How long can it survive in the fridge?

Jill Dalton February 26, 2021 - 6:24 pm

About a week

Julie Earnest February 25, 2021 - 4:12 pm

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!

Steph February 25, 2021 - 4:46 pm

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

Robin March 3, 2021 - 12:54 pm

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.

Anna March 7, 2021 - 4:39 pm

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!

Pamela Gillon March 9, 2021 - 4:35 am

As I am on my own it would be good to know what recipes are good to freeze

Gloria Kjorsvik March 27, 2021 - 11:20 am

Can I use Red Cabbage instead of the other? That is what I have in the house.

Jill Dalton March 27, 2021 - 5:27 pm


Gordon Eansley March 28, 2021 - 5:36 pm

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?

Jill Dalton March 28, 2021 - 6:30 pm

You could use quinoa, barley or farrow

Sue Anderson April 6, 2021 - 1:11 pm

I have a bag of riced cauliflower in my freezer – can I use that instead of fresh?

Jill Dalton April 7, 2021 - 10:18 am

yes, it will just be slightly different in texture.

Karyn December 4, 2021 - 3:30 pm

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!!!

Ric February 26, 2022 - 1:45 pm

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!!

Sheila T March 24, 2022 - 1:44 pm

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?

Jill Dalton March 28, 2022 - 9:57 am

Yes, you should drain off any remaining broth.

Janet March 29, 2022 - 5:16 pm

What size casserole dish is appropriate? 9×13?

Jill Dalton April 3, 2022 - 11:33 am

Yes =)

Kandy October 20, 2022 - 12:37 pm

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.

Pamela May 2, 2023 - 7:17 am

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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