Vegan Cheesy Cauliflower Bake
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This Vegan Cheesy Cauliflower Bake is the perfect holiday side dish – and a sneaky way to get kids to eat veggies! Creamy, dairy-free & delish!
It is the beginning of the month, and the holidays are around the corner! This is literally my favorite time to cook. And today I have the BEST holiday side dish – my Vegan Cheesy Cauliflower Bake! This is a vegetable side dish that EVERYONE will go back for…not just the dairy-free people! The cauliflower gets roasted at a high temp to get a nice char. Then it is tossed in a cheesy mix, topped with parmesan bread crumbs and baked until the cauliflower is tender & the top is crispy. Make this at your next holiday meal, you won’t regret it!
Step One: Roast the Cauliflower
The reason we are roasting the cauliflower before baking it with the cheese mix is so that it can be partially cooked. And I prefer to roast it, rather than boil it, because you get a better flavor and a nice char on the cauliflower.
Cut up a head of cauliflower and add it to a baking sheet. Toss with some oil, garlic powder, onion powder, salt & pepper. Toss to combine and spread in an even layer. Place in the oven, on the center rack, for 15 minutes.
Step Two: Make the “Cheese” Sauce
This vegan cheese sauce is AMAZING! It doesn’t have any funky flavors that you can sometimes get with vegan cheese. I don’t do that funky flavor, so trust me when I say it is good!
Heat a little more oil in a skillet over medium heat. Add diced onions & garlic and cook down for 3 minutes, or until tender. Add some non-dairy milk and mix. Now for the star of the show, dairy-free Boursin. I get it at Trader Joe’s, but I’ve seen it at Target too!
Add the Boursin & vegan mozzarella to the pan and mix until melted and combined – turn the heat down to low if needed. Add some dijon mustard and a pinch of pepper. Mix one last time.
Step Three: Assemble & Bake
Now, it is time to bring it all together. Add the cauliflower to the skillet with the vegan cheese and toss until coated.
Transfer the cauliflower to a greased baking dish and spread it out. To give this a little extra crunch, I topped everything with a parmesan bread crumb – basically grated vegan parmesan & bread crumbs.
Put the baking dish in the oven and bake for 25 minutes. To get a crispier crust turn the oven to broil for a few extra minutes!
Step Four: Serve
Pull the cheesy cauliflower out of the oven and top it with some fresh parsley – I mean, we need a little green in this recipe, right!?
This casserole is best served right away while it’s super hot. But, don’t get me wrong, I also ate this cold. And I was not mad about it!
The cauliflower melts in your mouth and you get that nice crunch on top. It is perfection!
Tips & Tricks
If you can’t find the dairy-free Boursin, my next pick would be Kite Hill chive cream cheese.
You can easily double this recipe to serve a larger crowd! Just be sure to use a larger baking dish.
To prepare ahead: prepare the dish all the way up until baking it. Allow everything to cool completely before covering and placing in the fridge. To reheat, follow the same baking instructions as the recipe calls for.
To freeze: prepare the dish all the way up until baking it. Allow everything to cool completely before covering and placing in the freezer. To reheat, preheat the oven to 350 degrees and bake for 60-ish minutes. Remove the cover and turn the oven to broil for a few minutes to get the top nice and crusty.
Need more recipe inspo? Check these out:
Vegan Cheesy Cauliflower Bake
Ingredients
- 1 head cauliflower cut in florets, about 4 cups
- 4 tablespoons oil separated, I used avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1/2 cup non-dairy milk I used unsweetened oat
- 6 ounces dairy-free Boursin or sub vegan cream cheese
- 3/4 cup vegan mozzarella I used Trader Joe's
- 1/2 teaspoon dijon mustard
- 1/4 cup bread crumbs
- 1/8 cup grated vegan parmesan I used Follow Your Heart
- fresh parsley chopped, for serving
Equipment
- baking dish 9×9
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and lightly grease a baking dish.
- Add the cauliflower florets, 2 tablespoons of oil and the dry seasonings to the baking sheet. Toss to combine and spread in an even layer. Place in the oven, on the center rack, for 15 minutes.
- Meanwhile, heat the remaining oil in a skillet over medium heat. Add the onion & garlic and cook down for 3 minutes, or until tender. Pour in the milk and mix. Add the Boursin & mozzarella and mix until melted and combined – turn the heat down to low if needed. Add the mustard and a pinch of pepper. Mix one last time.
- Remove the cauliflower from the oven and turn the oven temperature to 400 degrees. Transfer the cauliflower to the skillet with the cheese and toss to combine. Transfer everything to the prepared baking dish.
- Combine the bread crumbs & parmesan in a bowl and mix. Sprinkle the bread crumbs over the cauliflower and place the baking dish in the oven for 25 minutes. For a crispier top, turn the oven to broil for a few more minutes – watch to make sure it doesn't burn.
- Remove from the oven, garnish with fresh parsley and serve.
Video
Notes
- If you can’t find the dairy-free Boursin, my next pick would be Kite Hill chive cream cheese.
- You can easily double this recipe to serve a larger crowd! Just be sure to use a larger baking dish.
- To prepare ahead: prepare the dish all the way up until baking it. Allow everything to cool completely before covering and placing in the fridge. To reheat, follow the same baking instructions as above.
- To freeze: prepare the dish all the way up until baking it. Allow everything to cool completely before covering and placing in the freezer. To reheat, preheat the oven to 350 degrees and bake for 60-ish minutes. Remove the cover and turn the oven to broil for a few minutes to get the top nice and crusty.
This was a huge hit on Christmas Day! I doubled the recipe and made it the day before then cooked as directed on the day of (after letting it come to room temp). I’m making it again today for another dinner get together. Thank you!
Thanks so much Lisa! So glad it was a hit!
Are you using plain Boursin or the “herbs” flavor? That’s the only one my store carries and I’m wondering if it makes a difference.
It is the garlic & herb flavor! I think right now they only have that one flavor that is dairy-free.
Why onion and garlic powders? Why aren’t the fresh products enough?
Simple answer is, flavor lol You don’t have to use the dry powders, but I like my food seasoned well. Enjoy!