Healthy Vegan Cauliflower Casserole
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5.0
150 reviews
Excellent
Healthy Vegan Cauliflower Casserole
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Nothing is quite as comforting as a freshly baked, warm healthy cauliflower casserole made from scratch. Made with easy ingredients such as sweet potatoes, cauliflower, and a delightful red pepper cashew cream sauce, this vegan cauliflower casserole is sure to please.
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Ingredients
- 1 cup soaked, raw cashews
- 2 red peppers
- 2 tablespoons of extra virgin olive oil
- pinch of salt
- 1 cup of vegetable broth
- ¼ cup of water
- 1 ½ teaspoons of paprika
- 2 cups of Cauliflower
- 2 shallots, finely sliced
- 1 medium sweet potato, thinly sliced
- salt and pepper to taste
- Fresh cilantro and parsley for garnish
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Instructions
- Preheat the oven to 400 degrees F, and slice the red peppers into quarters. Place them on any size baking sheet and coat with olive oil and pinch of salt on top. Cook in the oven for 45 minutes, or until the skin of the peppers is black and the peppers are nice and soft. After taking these out of the oven let them cool. Then remove and throw away the skin of the peppers.
- Put the cashews, roasted peppers, vegetable broth, water, paprika, and pepper into a food processor or high-power blender. Turn on and keep mixing until everything is smooth with no clumps. Taste and add any salt if necessary.
- Once your sauce is made, preheat the oven to 375 degrees F. Cut up your cauliflower, shallots, and sweet potato. I used a mandolin for the potato which worked really well to slice it thinly. Once everything is ready, you can start putting the casserole together.
- Using a 9x13 oven-safe casserole dish, start by layering the bottom of the dish with some of the red pepper cashew cream sauce, enough to coat the bottom but not too much. Next you will do a layer of sweet potatoes and some of the shallots, then a layer of the sauce and a layer of the cauliflower. Repeat until the dish is filled and you’ve used all the ingredients. Make sure that your top layer is the sauce and then it is ready to go in the oven.
- Cover with a lid or some aluminum foil and bake for about 45 to 50 minutes. Cook until the vegetables have softened, and if you’d like you can even uncover the dish and broil the casserole for about 10 minutes to brown the top of it.
- Take out of the oven and garnish with the cilantro and parsley, then cut to serve.
Equipments used:
Notes
- Buy cashews in bulk to save money.
- Make sure to use raw, unsalted cashews.
- Slice the sweet potatoes evenly so they cook evenly and use a mandolin for the best results if you have one.
- Need to save time? Use jarred roasted red peppers instead.
Nutrition Information
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Calories
221kcal
(11%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Sodium
206mg
(9%)
Potassium
491mg
(14%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
6916IU
(138%)
Vitamin C
69mg
(77%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 206mg | 9% |
| Potassium | 491mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 6916IU | 138% |
| Vitamin C | 69mg | 77% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
150 reviews
Excellent
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