The Whole Food Plant Based Cooking Show
Vegan Loaded Cauliflower
Calories: 250kcal
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.
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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.
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Nutrition
Calories: 250kcal | Carbohydrates: 23g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 265mg | Potassium: 627mg | Fiber: 4g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 4mg
