Creamy Vegan Cauliflower Casserole

by 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.

This recipe is brought to you in part by our sponsors:

Vegan Creamy Cauliflower Casserole

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.9/5
( 69 voted )


1 cup brown rice
1 onion, diced
3 stalks celery, diced
2 cups finely chopped cabbage
8 cups cauliflower florets
2 cups vegetable broth

1 1/2 cups chickpeas, rinsed and drained (14 ounce can)
1/2 cup nutritional yeast
1 tablespoon white wine vinegar
1 teaspoon onion powder
1/2 teaspoon turmeric
1 tablespoon dijon mustard
2 cups vegetable broth


  1. Cook the rice in 2 cups of water.
  2. Sauté onions, celery and cabbage until the onions are translucent and then pour into a bowl.
  3. Cook cauliflower in 2 cups of vegetable broth until almost soft, about 10 minutes.
  4. Blend sauce ingredients in a blender until smooth.
  5. Mix vegetables with the rice and pour into a large casserole dish.
  6. Pour the sauce over the mixture.
  7. Bake at 350°F for 45 minutes.
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow

You may also like


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.


Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: