19.3K
Vegan Loaded Cauliflower
We are always on the hunt for new comfort foods and this plant-based vegan Loaded Cauliflower delivers! The rich creamy cheese sauce and smoky mushroom "bacon bits" hit all the taste buds and the hearty cauliflower satisfies the hungriest of appetites.
Our Sponsors
Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy
Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy
Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy
Ingredients
Mushroom "bacon"
- 8 ounces mushrooms, sliced
- 1 teaspoon smoked paprika
- 2 teaspoons tamari
Filling
- 1 head cauliflower, florets
- 3 cloves garlic, minced
- ½ cup vegetable broth, low sodium
- 1 tablespoon nutritional yeast
- 1 teaspoon parsley, dried
- 1 teaspoon oregano, dried
- ½ teaspoon cracked pepper
Sauce
- 1 cup cashews
- 2 tablespoons raisins, or 2 dates
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 2 tablespoons nutritional yeast
- 1 teaspoon tamari
- 2 tablespoons white wine vinegar
- 1 cup water
Instructions
- Preheat oven to 400°F.
- Stir the mushrooms, smoked paprika and tamari together in a bowl and spread on a parchment lined baking tray.
- Bake for 20 minutes.
- Steam cauliflower in a pan with at least a cup of water for 10 minutes.
- Make the sauce by blending all of the sauce ingredients together in a blender.
- Once cauliflower is done, add them to a large mixing bowl and stir in the remaining ingredients until all of the cauliflower is well coated.
- Pour mixture into a dutch oven or a casserole dish that has a lid.
- Pour the sauce over the cauliflower.
- Sprinkle the mushrooms on top.
- Cover with a lid and bake for 30 minutes.
Love this FREE recipe? Help us make more!Become a Supporting Member today!
Nutrition info
Calories: 250kcalCarbohydrates: 23gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 265mgPotassium: 627mgFiber: 4gSugar: 3gVitamin A: 505IUVitamin C: 3mgCalcium: 36mgIron: 4mg
13 comments
Jill, thank you for another delicious recipe!
Your blue casserole dish is beautiful! Would you mind sharing the details (manufacturer’s name, style number/name, link or where you purchase it, etc)? Thank you!
Hello Shawna, here is a link to the casserole dish
https://amzn.to/3fjx0UB
Hey Jill, is it possible to use 1 cup unsweetened hemp milk in place of the water and cashews in the sauce for the loaded cauliflower? Please and thanks for your time. Cathy in Michigan 🙂
Hmmmm, I think it might be too runny. You could try adding some raw sunflower seeds and blend them into the milk to help thicken it.
Made this dish last night and halfway through dinner my husband was still talking about how great it was! A MUST for thanksgiving according to him. Thanks for another great recipe, Jill!
I made this recipe today and it was really good. I am not a huge cauliflower fan and trying my best to learn to like mushrooms, I enjoyed it. My husband liked it too. Will make it again.
Can you use frozen vegetables like cauliflower in a recipe like this? I do not always have fresh on hand as it is expensive and risks going off if I do not use it quickly enough (which in a tight budget I cannot afford to risk)
absolutely
This dish was the perfect addition to Thanksgiving. I’ll be adding this to the menu next year. So tasty!
Great recipe, Jill. I love the creamy texture and combination of flavors.
What can you use as a replacement for the white wine vinegar, or can you leave it out? I don’t want to buy a bottle and only use 2 TB of it. What is the brand of white wine vinegar that you use? I’ve never made a recipe that needed it, thanks!
This is the brand that I use and it really does need something tangy to balance the richness. You could also use lemon juice
https://amzn.to/3YEDOx5