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.