Creamy Cheese Cauliflower Baked Casserole - Vegan GF
A deliciously filling dish that no one will know that it is made with Cannellini beans and no cheese!The Cannellini beans are creamy and sweet, perfect for making a plant-based cheese with.Diet:This meal is completely plant based, and full of protein from the beans. If you are on my weight management program the portion is 1 cup if there is a protein of choice with it. Or 2 cups without a protein of choice. Add a side salad or cooked green vegetables.Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, and weight management friendly see Diet notes.
Equipment
- Large lasagna dish
- Large Mixing Bowl
- 1/4 cup, 3/4 cup, 1 cup, 1/2 tsp, 1 tsp, tbsp
- Spoon, spatula
Ingredients
- 1 Head of Cauliflower cut in to bite size pieces
- 2 tbsp Butter - preferred vegan plant-based melted
- 2 Garlic clove crushed
- 1/2 tsp Himalayan or Sea Salt ground
- 1/2 tsp Black pepper ground
- 1/4 cup Spring Green onions chopped
- 1/4 cup Mayonnaise - preferred plant-based vegan
Vegan Cheese Sauce
- 1 Can of Cannellini beans - rinsed I use canned Edan Organic
- 1 cup Plant-based milk unsweetened I used oat milk
- 3/4 cup Nutritional Yeast For adding the cheese taste
- 4 tsp Fresh lemon juice
- 2 Garlic cloves crushed
- 4 tbsp Butter - plant-based preferred - does not have to be melted
- 1/2-1 tsp Himalayan or Sea Salt ground
- 1/4-1/2 tsp Black pepper ground
Optional crispy topping
- 1/2 cup Gluten free crackers crushed or blender pulsed
- Sprinkle on red pepper flakes for some spicy if desired
Instructions
- Preheat the oven to 400°F
- In a large bowl add the cauliflower, 2 garlic cloves crushed, and toss with the melted butter, 1/2 tsp salt and 1/2 tsp pepper.Bake in the preheated oven for 20 minutes.Leave the oven on.
- While the Cauliflower is baking, start making the cheese mix.Blend or Food process the beans, milk, lemon juice, garlic, nutritional yeast, salt, pepper, and butter until smooth. Taste test and add a pinch of salt and pepper if desired.In a small sauce pan, add the cheese sauce and chopped spring onion and heat at medium. Stir frequently as it can burn easily. Heat for 3-5 minutes only until you see the steam and not bubbling.
- Stir in the mayonnaise into the cheese sauce.Pour over the cheese sauce mix onto the cauliflower and mix well.Optional for a crispy topping, sprinkle the crushed gluten free crackers on top of the casserole.Optional for a little spicy is sprinkle red pepper flakes.Bake for 15-20 minutes. The top should not burn, if it is starting to, top with a sheet of parchment paper.Remove from oven and serve.
- Left overs can be stored in a container, in the fridge once it cools down. Reheat and consume within 24 hours.
Tried this recipe?Let us know how it was!