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3 from 3 votes

Loaded Cauliflower Casserole {Vegan}

A veggie-loaded casserole, bathed in creamy cashew sauce, easy to make, perfect for a festive holiday dinner!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Vegan
Servings: 4
Author: The Awesome Green


  • 1 medium cauliflower head cut into florets
  • 1 small broccoli head cut into florets
  • 1 cup cooked chickpeas drained
  • 1 cup fresh kale leaves chopped
  • 1/2 cup raw cashews overnight soaked into 2 cups purified water
  • 2 tsp nutritional yeast
  • 3 garlic cloves minced
  • 2 tsp Dijon mustard
  • 1 cup whole wheat breadcrumbs
  • 2 bunches fresh parsley chopped
  • 2 tsp nutritional yeast
  • 1/2 tbsp extra virgin olive oil
  • Freshly ground black pepper


  • Preheat the oven to 175C/350F, and grease a cooking pan with olive oil.
  • Lightly steam the broccoli and cauliflower florets (until cooked but still crunchy). Transfer them into the cooking pan, together with the chickpeas and kale.
  • Add the cashews and water into the blender, and pulse to obtain a creamy sauce.
  • Add the nutritional yeast, garlic and Dijon, and pulse to incorporate.
  • Pour the resulted sauce over the vegetable mix, and mix.
  • Add the breadcrumbs, parsley, nutritional yeast, olive oil and black pepper into the food processor and pulse to obtain a sticky mixture.
  • Spread it on top of the vegetables, and bake for 15 minutes.
  • Serve warm.