Description
This Healthy Vegan Cauliflower Casserole is a creamy, flavorful dish featuring layers of thinly sliced sweet potatoes, cauliflower, and a rich cashew and roasted red pepper sauce. Baked to perfection, it’s a comforting and nutritious vegan main course that’s perfect for a wholesome family meal or special occasion.
Ingredients
Scale
Sauce Ingredients
- 1 cup soaked, raw cashews
- 2 red peppers
- 2 tablespoons extra virgin olive oil
- Pinch of salt
- 1 cup vegetable broth
- ¼ cup water
- 1 ½ teaspoons paprika
- Salt and pepper to taste
Vegetables
- 2 cups cauliflower, chopped
- 2 shallots, finely sliced
- 1 medium sweet potato, thinly sliced
Garnish
- Fresh cilantro for garnish
- Fresh parsley for garnish
Instructions
- Roast Red Peppers: Preheat the oven to 400 degrees F. Slice the red peppers into quarters and place them on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Roast for 45 minutes until the skins are blackened and peppers are soft. Remove from oven and allow to cool. Peel and discard the skins from the peppers.
- Prepare Cashew Sauce: In a food processor or high-power blender, combine soaked cashews, roasted red peppers, vegetable broth, water, paprika, and freshly ground pepper. Blend until completely smooth and creamy. Taste and season with additional salt if needed.
- Prepare Vegetables: Preheat the oven to 375 degrees F. Chop the cauliflower, finely slice the shallots, and thinly slice the sweet potato using a mandolin if available for even slices.
- Assemble Casserole: In a 9×13 inch oven-safe casserole dish, spread a thin layer of the red pepper cashew sauce to coat the bottom. Place a layer of sweet potato slices and some shallots on top, followed by another layer of sauce and a layer of cauliflower. Repeat layering until all ingredients are used, finishing with a layer of sauce on top.
- Bake the Casserole: Cover the dish with a lid or aluminum foil and bake for 45 to 50 minutes, until the vegetables are tender. Optionally, remove the cover and broil for 10 minutes to brown the top.
- Garnish and Serve: Remove from the oven and garnish with fresh cilantro and parsley. Allow to cool slightly before cutting into portions and serving.
Notes
- Buy raw, unsalted cashews in bulk to save money.
- Ensure sweet potato slices are even thickness to ensure uniform cooking; a mandolin slicer works best.
- To save time, substitute roasted red peppers with jarred roasted red peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
