Vegan Loaded Cauliflower

YouTube video

Vegan Loaded Cauliflower

Jill Dalton
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.
4.73 from 54 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 250 kcal


Mushroom "bacon"




  • 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.


Calories: 250kcalCarbohydrates: 23gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 265mgPotassium: 627mgFiber: 4gSugar: 3gVitamin A: 505IUVitamin C: 3mgCalcium: 36mgIron: 4mg

13 thoughts on “Vegan Loaded Cauliflower”

  1. 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!

  2. Cathy Greenfield

    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 🙂

    1. 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.

  3. 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!

  4. 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.

  5. 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)

  6. 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!

    1. This is the brand that I use and it really does need something tangy to balance the richness. You could also use lemon juice

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating