Sometimes you just need a really good casserole. It warms up your home and leaves you only one pan to clean. This Loaded Sriracha Cauliflower Casserole is a delicious vegan casserole that EVERYONE will enjoy.
It’s just so wonderful to throw all the ingredients into one pan and this dairy free casserole is packed FULL of delicious veggies- cauliflower, red bell pepper, jalapeño, zucchini—mmmmm!
But of course you need a little protein to keep you feeling full long after you finish your plate… cannellini beans to the rescue! The white beans blend seamlessly with the veggies. Even kids or adults who don’t typically love beans will be none the wiser.
Oh, and did I mention the “cheese” sauce?! The dreamy cashew cream with a kick fills in EVERY nook and cranny of this Loaded Sriracha Cauliflower Casserole. The secret is the tapioca flour. It adds an element of stretchy goodness. You will LOVE eating every “cheesy” bite.
If you are in the mood for a one dish wonder that also happens to be plant based and dairy free, make THIS casserole! You will feel great washing the pan as you think about just how spectacular this Loaded Sriracha Cauliflower Casserole was and probably begin to plan the next time it will show up on your dinner menu. Ours is next Saturday! Happy cooking.
- “Cheese” Sauce:
- 2 Cups Raw Cashews (Soaked Overnight or Boiled for 10 Minutes)
- ¼ Cup Sriracha Hot Sauce (Optional or to taste)
- ¾ Cup Tapioca Flour
- 6 Tbsp Nutritional Yeast
- 1 Tbsp Miso Paste
- 1 Clove Garlic
- 2 Cups Veggie Broth
- ----------
- 1 Large Cauliflower (Cut Into Bite Sized Pieces)
- 1 14 oz Can Cannellini Beans (Drained and Rinsed)
- 1 Red Bell Pepper (Diced)
- 1 Jalapeño (Diced Small)
- ½ - 1 Zucchini (Diced)
- 1 Red Onion (Peeled and Chopped)
- 1 Clove Garlic (Peeled and Minced)
- 1 Plum Tomato (Diced)
- Gluten Free Bread Crumb (Garnish)
- Fresh Parsley (Garnish)
- Wash and prepare all of the fresh produce. If you did not soak your cashews, boil them in enough water to cover them for 10 minutes.
- Drain the cashews and place them along with the rest of the “Cheese” sauce ingredients into a high speed blender and blend on high until smooth.
- Preheat the oven to 400 degrees.
- In a high sided frying pan, sauté the onion, peppers, zucchini and garlic until fragrant. Approx. 5 minutes. Set aside.
- Place the cauliflower pieces, diced tomato, beans and sautéed veggie mix into a casserole dish coated with a thin layer of oil.
- Pour the cheese sauce into a frying pan and heat over medium flame stirring constantly for 3-5 minutes. Until the sauce starts to become thick and gooey.
- Pour the sauce over the vegetables and beans and stir to combine.
- Coat the top of the casserole with the bread crumb and bake for 40-45 minutes. Checking occasionally.
- Sprinkle with chopped parsley and serve.
- Enjoy.
Also give these other casseroles a try!
• Creamed Corn Casserole
• Vegan Wild Rice and Squash Au Gratin
• Vegan Mushroom Tetrazzini
