Looking for a healthy vegan dish for your holiday table? This Cauliflower and Potato Casserole will surely please your guests.
The stars of the show are multi-colored baby potatos, sauteed onions and of course, cauliflower. This casserole uses So Delicious Almond Milk and Go Veggie! Parmesan Topping to create a creamy sauce and is topped with vegan cheddar shreds. I actually used Go Veggie! Mexican Shreds today. The casserole is finished off with panko bread crumbs and baked until golden brown.
Cauliflower Potato Casserole
I just love these small, multi-colored potatos. They are pretty widely available, but if you can’t find them, just use any small potato. We left the small ones whole, halved the medium ones and quartered the larger ones. Be sure to give them a really good rinse and par-boil them until just fork tender. You’ll also be par-boiling the cauliflower for a few minutes until tender.
Cauliflower Potato Casserole
While the potatos were boiling, I sauteed up some yellow onions in a teaspoon of coconut oil on very high heat, stirring frequently until just softened and became golden brown.
Cauliflower Potato Casserole
This would be really stunning if baked and presented in individual serving dishes. Top with a sprinkle of thyme, salt and pepper.
Cauliflower Potato Casserole
Before you go, why not check out some of our recent videos and be sure to subscribe to the YouTube Channel! 🙂
Cauliflower and Potato Casserole {Vegan}
Ingredients
- 1 medium Cauliflower broken into florets
- 1 pound of Multi-Colored Potatos halve the medium ones, quarter the larger ones after boiling
- 1 large Onion sauteed in 1 tsp of Coconut Oil
- FOR THE SAUCE:
- 1/2 C of So Delicious Almond Milk
- 1/4 C Go Veggie! Parmean Topping
- Salt and Pepper to taste
- FOR THE TOPPING:
- 1/8 C vegan cheddar shreds
- 1/8 C Panko Bread Crumbs
- fresh Thyme Leaves for garnish
Instructions
- Preheat oven to 400 degrees.
- Spray individual baking dishes with cooking spray. Set aside.
- Wash potatos and par-boil until fork tender. Drain. Halve or quarter potatos so all are similar in size.
- Par-boil the cauliflower until fork tender. Drain.
- Saute onions in a teaspoon of oil (we used coconut oil). Season with salt and over high heat, stir constantly until softened and golden.
- Combine the potatos, cauliflower and onions. Distribute evenly amongst baking dishes.
- In a small saucepan, add the almond milk, salt, pepper and vegan parmesan. Stir until thickened like a sauce. Distribute amongst the baking dishes.
- Top with vegan cheddar shreds and panko bread crumbs.
- Bake for 20-30 minutes until vegetables are tender and panko is golden.
- Garnish with fresh thyme.
Leave a Reply