Our hearty Cauliflower Casserole is made with fresh cauliflower, nutty vegan bechamel, plant-based cheese, and flavourful ingredients to create the perfect gratin-style dish. Whether you are a vegan or simply looking for a healthier twist on a classic dish, this comforting Cauliflower Casserole is sure to satisfy your cravings.
Why you will love this recipe
Our Vegan Cauliflower Casserole is such a delicious dish that is made using simple wholesome ingredients and with just a few simple steps, this dish is easy to prepare, making it the perfect meal for busy weeknights or special occasions.
This baking dish is extremely satisfying for two main reasons: It's creamy and cheesy.
Vegan Creamy Sauce
For this Vegan Cauliflower Casserole recipe, we make our classic Vegan Bechamel recipe, which is made with cashews, vegan butter, flour, and water. We use this recipe at home to make so many dishes such as Moussaka, Mac and Cheese, Veggie Lasagnas, etc. It comes together in 10 minutes and the texture is always perfect.
To this Bechamel, we add mustard, vegan cheese, nutmeg, lemon juice, smoked paprika, salt, black pepper, and turmeric to create the most delicious creamy sauce. To this combination, you could add more ingredients like nutritional yeast, fresh or dried herbs, garlic powder, and more.
Vegan Cheese
This is the other key part of our recipe. At first, I wanted to make this recipe without any vegan cheese, and you can of course, make our cauliflower casserole still with no cheese, but it adds a delicious taste, texture and we love the crunchiness that adds to the top layer when baked.
For this recipe, we use Nurishh plant-based cheese. You can use any vegan cheese you like or have available.
Our Cauliflower Casserole is:
- Vegan
- Family-friendly
- Rich and creamy
- Easy to prepare
- Made with simple ingredients
- Cheesy
- Perfect for Autumn and Winter
- Festive
How to make the best Vegan Cauliflower Casserole
Ingredients
Cauliflower. For this recipe, we use a whole cauliflower head cut into florets. We prefer to break the cauliflower into florets using our hands as it makes nicer bites. To make this cauliflower casserole, you will need bite-sized florets.
Cashews. They are the main ingredient for the bechamel. You will need to soak the cashews for at least 20 minutes in hot water or leave them soaking overnight in room-temperature water.
Flour, vegan butter, and yeast flakes. You will need all-purpose flour, vegan butter, and yeast flakes to prepare the bechamel sauce. To make this recipe gluten-free you can use rice flour, gluten-free flour, or another type of gluten-free flour. If you need to substitute yeast flakes, we have some vegan alternatives for nutritional yeast that can help you.
Lemon juice. We like adding some acidity to the creamy sauce. We use fresh lemon juice but you can use white vinegar or rice vinegar as well.
Mustard. We use dijon mustard but you can use yellow mustard too.
Spice mix. For this recipe, we like adding nutmeg, smoked paprika, turmeric, salt, and black pepper for spices. They add a lovely touch to the creamy sauce. You can add other spices such as garlic or onion powder.
Vegan Cheese. Our vegan casserole just like our Vegan Mac and Cheese, is made using Nurishh plant-based cheese to create the perfect cheesy sauce, and add that lovely cheesy flavor and a crispy layer. You can use any vegan cheese you like or have available.
Vegan Bechamel
To make the Vegan Bechamel, you can check the full recipe here, or simply follow these steps and pictures.
- Leave the cashews soaking in boiling hot water for 20 minutes. Then drain and rinse the cashews.
- Add the soaked cashews to a blender jug with water or vegetable broth and nutritional yeast. Blend until you have smooth milk. To avoid the cashew milk from being grainy, use a powerful high-speed blender such as Ninja Bullet or similar. As well, the longer you soak the cashews, the easier they blend.
- Using a medium saucepan or small pot, add the butter and melt the vegan butter at low heat.
- Keep the pan or pot at low heat and slowly add the flour. Using a wooden spoon or whisk keep mixing while adding the flour to make sure no lumps are formed.
- Pour the cashew milk while you keep stirring.
- Stir for 3-5 minutes until the bechamel has thickened to the desired consistency. If you find that the bechamel is too thick, you can always add some plant milk. If the bechamel is too liquidy, keep cooking for 1 or 2 more minutes or bring the pot to medium heat.
Step-by-Step Method
- Using a large pan, bring some water to a boil. While you wait for the water to boil, cut the cauliflower head into florets. You can do this using a sharp knife or your hands. To make this cauliflower casserole, you will need bite-sized florets. Wash the cauliflower florets and add them to the boiling water. Cook for about 8 minutes or until they are tender. You want the cauliflower to be tender but not overcooked as it will finish cooking in the oven with the sauce. Drain the water using a colander and set aside.
- Cook the vegan bechamel by following the instructions above or the recipe card.
- Once the bechamel has a perfect consistency, turn off the heat and add the rest of the mustard, lemon juice, a handful of vegan cheese, spices, salt, and pepper. Combine well until all the ingredients are incorporated and you have a homogeneous vegan cheese sauce.
- Place the cauliflower in a casserole dish and add the bechamel sauce on top. Combine until all the cauliflower florets are well coated with sauce.
- Add some more plant-based cheese on top and optionally, a few butter crumbles.
- Bake for about 20 minutes at 200C (400F). Add some fresh herbs such as sage, oregano, rosemary, or basil, serve and enjoy!
Serving Suggestions
Our Cheesy Cauliflower Casserole works great as a main or side dish.
If you want to serve the Cauliflower Casserole as a main dish, you can pair it with a fresh salad such as this lovely Beetroot Salad, some crusty bread or garlic bread, or roasted vegetables.
As a side dish, this delicious recipe goes really well with pasta dishes, soups, or stews. We have served this casserole before with our Broccoli Pasta Sauce or this hearty Irish Stew, and both combinations were simply delicious.
This vegan cauliflower bake is such a festive dish for your holiday table. This recipe makes for a great addition to your Christmas, Thanksgiving, Easter, or other special dinners together with a Vegan Mushroom Wellington or Nut Roast. Add some breadcrumbs or fresh herbs as a garnish for special occasions. Check out our favorite Christmas recipes for this year.
Topping ideas for our Vegan Cauliflower Casserole
Fresh herbs. Sage, oregano, rosemary, thyme, or basil are great additions to this casserole dish. You can alternatively use dried herbs.
Breadcrumbs. Choose to add panko breadcrumbs or another type of breadcrumbs for extra crispiness.
Oil. Top your casserole with truffle oil, chili oil for a spicy touch, olive oil, or even sesame oil.
Crispy onion. Is there something that doesn't taste better with crispy onions on top?
FAQ and Tips
Can I make this Casserole ahead of time?
Yes. This Cauliflower bake is the perfect dish for your meal prep. You can cook the cauliflower the day before and keep it in an airtight container in the fridge. The vegan creamy sauce can be made the day before too and you simply have to assemble the dish and bake it on the day.
Can I make this recipe gluten-free?
Yes. Substitute the all-purpose flour for gluten-free flour or rice flour. Make sure the yeast flakes or nutritional yeast are marked as gluten-free as well.
Can I add other vegetables to the casserole?
Absolutely! Broccoli for example would be a great addition to this casserole dish.
How can I make this recipe nut-free?
You can substitute the cashew cream used to make the bechamel for another plant-based cream.
If you are using another type of plant-based milk such as soy milk, coconut milk, almond milk, oat milk, or coconut, we recommend always using an unsweetened milk version. You don't want to end up with a sweet white cream when cooking béchamel.
Vegan Cauliflower Casserole
Ingredients
- 1 Cauliflower head
- 100 g cashews presoaked
- 400 ml water
- 1 tablespoon nutritional yeast
- 40 g vegan butter
- 40 g all-purpose flour
- 2 teaspoon dijon mustard
- Lemon juice from ½ lemon
- ½ teaspoon nutmeg
- 1 teaspoon smoked paprika
- ¼ teaspoon turmeric
- Salt and pepper
- 50 g vegan cheese
Instructions
- Leave the cashews soaking in boiling hot water for 20 minutes. Then drain and rinse the cashews.
- Using a large pot, bring some water to a boil.
- While you wait for the water to boil, cut the cauliflower head into medium-sized florets. You can do this using a sharp knife or your hands. Wash the cauliflower florets and add them to the boiling water.
- Cook for about 8 minutes or until they are tender. Drain the water using a colander and set it aside.
- Add the soaked cashews to a blender jug with water and nutritional yeast. Blend until you have smooth milk. To avoid the cashew milk from being grainy, use a powerful blender such as Ninja Bullet or similar. As well, the longer you soak the cashews, the easier they blend.
- Preheat the oven to 200C (400F)
- Using a medium saucepan or small pot, add the vegan butter and melt it at low heat.
- Keep the pan or pot at low heat and slowly add the flour. Using a wooden spoon or whisk keep mixing while adding the flour to make sure no lumps are formed.
- Pour the cashew milk while you keep stirring.
- Stir for 3-5 minutes until the bechamel has thickened to the desired consistency. If you find that the bechamel is too thick, you can always add some plant milk. If the bechamel is too liquidy, keep cooking for 1 or 2 more minutes or bring the pot to medium heat.
- Once the bechamel has a perfect consistency, turn off the heat and add the mustard, lemon juice, a handful of vegan cheese, spices, salt, and pepper. Combine well until all the ingredients are incorporated.
- Place the cooked cauliflower in a casserole dish and add the bechamel sauce on top. Combine until all the cauliflower florets are well coated with sauce.
- Add the rest of the vegan cheese on top and optionally, a few butter crumbles.
- Bake for abour 20 minutes.
- Add some fresh herbs such as sage, oregano, rosemary, or basil, serve and enjoy.
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Monica Mainville says
Great recipe. Was initially missing a step, but the author fixed it super quickly! This turned out delicious and I'm already looking forward to having the leftovers for lunch. This made a great full meal for dinner, but would also be an excellent side dish at a party. The dijon mustard gives it a really creative, savory flavor.
Laura says
Thank you Monica! Our family really loved this one, and we ended up sharing the leftovers cause everyone wanted them! Thanks for letting me know about the missing step, cheers!
Mona Temchin says
I enjoy your recipes and cauliflower’s my favorite veggie, so I’m always looking for new ways to prepare it.
This was good, but I have a question and an issue.
My question: Could I use a store bought unsweetened cashew milk instead of making my own and just whisk in the nutritional yeast?
My issue: Although I made the bechamel fairly thick, the baking process seems to have thinned it out into a watery consistency. I think perhaps the liquid from the cauliflower expressed itself into the sauce as the dish baked. The solution might be to make the sauce even thicker next time.
Your thoughts?
Laura Arteaga says
Hi Mona, Thank you for your review!
You can definitely use store bought cashew milk, or even soy or oat milk. Just make sure is unsweetened. About the liquid I didn't experience that, but I would try making the bechamel quite thick. If you check the step-by-step photos, our bechamel is quite thick when added to the dish.
I hope it helps!