Updated: Dec 21, 2020
Craving a cheesy vegan baked side dish, but want to skip the pasta and get in more veggies? This cheasy Baked Cauliflower is the perfect balance of comfort food and healthy eating.
Ready in 60 minutes | Makes 8 servings
1 large head of cauliflower, rinsed and cut into florets
1/2 cup cooked chickpeas
1 1/2 cups unsweetened plant milk, we used almond milk
1/2 lemon, juiced
3/4 tsp sea salt
2 Tbsp vegan butter or oil (optional)
1/2 tsp vegetable broth concentrate (optional)
1/3 cup nutritional yeast
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp ground turmeric
2 Tbsp cornstarch, you can also use potato or tapioca starch
1/2 cup vegan shredded cheese of choice
Preheat oven to 400 degrees F.
Add all ingredients, except cauliflower and vegan shredded cheese, to a blender and blend for 30-60 seconds until smooth.
Add blended sauce to a large saucepan and simmer on medium-low heat for five minutes, stirring constantly, until the sauce is shiny and bubbling. It should thicken to a soft spreadable consistency.
Add cauliflower florets and stir gently until evenly coated. Cook for another 5-10 minutes until the pasta has heated through evenly and the sauce clings to the cauliflower.
Scoop cauliflower into a baking dish and top evenly with shredded vegan cheese. Cover with parchment paper and/or aluminum foil. Bake for 45 minutes, then remove covering and bake for an additional 15 minutes. Cauliflower should have golden brown spots on the surface and be bubbling at the base.
Allow to cool for 5-10 minutes before serving and enjoy! Can be cooled and stored in an airtight container in the refrigerator for up tp a week.