"Creamy" non-dairy, Cauliflower Casserole
“Creamy” non-dairy, Cauliflower Casserole

I grew up with two brothers but no sisters.  Through the North Fulton, GA chapter of Mocha Moms I now have about 80 sisters and I am so thankful for them all.  Last night my sisters and I had a wonderful evening of chatting, chocolate and cooking.

Vegan cauliflower casserole with gluten free option

I was honored to have the pleasure of doing a cooking demo for about 30 ladies, but what to cook for such a large group with diverse tastes and dietary needs. This cauliflower gratin relies on vegan “cream cheese” for it’s creamy sauce and nutritional yeast for it’s cheesy taste.  If you need a GLUTEN FREE version of this recipe leave off the panko gratin topping, replace them with potato chips and enjoy.

Cauliflower Casserole for my Sisters
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 3 tablespoons vegetable oil
  • ¾ cup medium chopped onion
  • ¼ cup diced carrot
  • 1 cup red bell chopped pepper
  • ¼ chopped celery
  • 1 clove of garlic chopped
  • 1 tablespoon lemon juice
  • ½ cup water
  • 1 head of cauliflower (about 4 cups)
  • 4 ounces vegan cream cheese
  • 4 teaspoons of nutritional yeast
  • ¾ cup vegan panko bread crumbs or potato chips
  • Salt
Instructions
  1. Sauté onions, carrot, red bell pepper and celery in 2 tablespoons of vegetable oil until softened.
  2. Add lemon juice, water and cauliflower to the pan.
  3. Stir to mix all vegetables together and cover the pan.
  4. Steam on low for about 10 minutes or until cauliflower is tender.
  5. Stir vegan cream cheese, 2 teaspoons of nutritional yeast and salt to taste into the cauliflower.
  6. In a bowl, mix panko crumbs, 2 teaspoons of nutritional yeast, 1 teaspoon salt and 1 tablespoon of vegetable oil and sprinkle on top of cauliflower.
  7. Broil for 1 minute or so (watch it closely) until the topping is browned