Name: Healthy Vegan Cauliflower Casserole Recipe
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Cuisine: Vegan
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; 2 cups cauliflower, cut into florets; 2 shallots, finely sliced; 1 medium sweet potato, thinly sliced; Fresh cilantro for garnish; Fresh parsley for garnish

Jump to Recipe· 4.6 from 6 reviews

I’m so excited to share this Healthy Vegan Cauliflower Casserole Recipe with you! It’s one of those dishes that feels indulgent but is totally nourishing and plant-based. The creamy cashew and roasted red pepper sauce adds such a rich depth to the roasted veggies, making it a perfect cozy meal for any day you want something hearty yet wholesome.

This casserole works wonders when you want a simple but impressive dish that your whole family or friends will love. Plus, it’s great for meal prep since it reheats beautifully, letting you enjoy leftovers without a fuss. Once you try this Healthy Vegan Cauliflower Casserole Recipe, you’ll find yourself reaching for it again and again.

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Why This Recipe Works

Creamy & Flavorful Sauce: The blend of soaked cashews and roasted red peppers creates a smooth, dairy-free sauce that’s both rich and vibrant.
Balanced Veggie Layers: Sweet potatoes, cauliflower, and shallots roast to tender perfection with just the right seasoning.
Easy Meal Prep: It assembles quickly, bakes unattended, and reheats well—ideal for busy weeks.
Totally Plant-Based: It’s allergy-friendly and vegan, proving healthy eating can be downright delicious!

A white baking dish filled with a layered casserole showing the top layer of thin, round slices of bright orange sweet potatoes, slightly browned at the edges and scattered with small pieces of white cauliflower, all sprinkled with chopped fresh green herbs and black pepper. The dish sits on a white marbled surface with a silver spoon placed on a white speckled plate nearby, and a partial view of stacked white plates is visible in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Healthy Vegan Cauliflower Casserole Recipe shines because each ingredient brings balance and nutrition. From the creamy cashew base that binds everything together to the subtly sweet and earthy roasted veggies, shopping for these ingredients is simple and rewarding.

Cashews: Soaking them softens their texture so they blend into a buttery, creamy sauce without any graininess.
Red Peppers: Roasting these deepens their natural sweetness and adds a smoky complexity to the sauce.
Extra Virgin Olive Oil: Adds a silky richness and helps with roasting the peppers perfectly.
Vegetable Broth: Thins the sauce and adds savory umami depth without overpowering.
Paprika: Brings a subtle warmth and color to the sauce; smoked paprika would be amazing here too.
Cauliflower: The star of the dish, it soaks up flavors and provides a satisfying bite.
Shallots: Soft and mildly sweet, they blend seamlessly with the layered veggies.
Sweet Potato: Thinly sliced to ensure even cooking, it adds natural sweetness and fiber.
Fresh Cilantro & Parsley: Bright, herbaceous accents that freshen each bite as a garnish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Healthy Vegan Cauliflower Casserole Recipe my own by switching up the herbs and occasionally mixing in some other veggies. Don’t hesitate to make it your own — cooking should be fun and flexible, right?

Variation: Sometimes I add a handful of spinach or kale between layers for an extra boost of greens. It wilts beautifully during baking.
Spice it Up: I’ve added a pinch of cayenne or chipotle powder for a smoky heat that wakes up the dish without overwhelming the flavors.
Nut Allergy Alternative: You can swap cashews for sunflower seeds soaked overnight, though the texture will be a touch different.
Slow Cooker Version: For busy days, layer the ingredients in a slow cooker and cook on low for a few hours — just skip the broiling step.

Step-by-Step: How I Make Healthy Vegan Cauliflower Casserole Recipe

Step 1: Roast the Red Peppers to Perfection

Preheat your oven to 400°F (200°C). Slice the red peppers into quarters and place them skin side up on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Roast for about 45 minutes until the skins are blackened and the peppers become wonderfully soft. Let them cool before peeling off the skins — tossing the burned skin is key to avoid bitterness and keep the sauce silky smooth.

Step 2: Whip Up the Cashew & Roasted Pepper Sauce

Pop the soaked cashews, peeled roasted peppers, vegetable broth, water, paprika, and freshly ground pepper into a high-speed blender or food processor. Blend on high until the sauce is completely smooth and creamy with no chunks in sight. Give it a taste — add salt if needed, but chances are the roasted peppers and broth give plenty of natural flavor here.

Step 3: Prep the Veggies and Layer Your Casserole

Reduce your oven to 375°F (190°C). Chop the cauliflower into bite-sized florets, thinly slice the shallots, and use a mandolin to get those sweet potato slices even and thin — trust me, it makes all the difference! In a 9×13 inch oven-safe dish, start by spreading a layer of the creamy sauce on the bottom. Layer with sweet potatoes, some shallots, then drizzle more sauce and add cauliflower. Keep layering until everything is used, finishing with a thick layer of sauce on top.

Step 4: Bake Until Gold and Tender

Cover the dish with foil or a lid and bake for about 45-50 minutes, until the veggies are perfectly tender. If you want to add a little flair, uncover at the end and broil for 8-10 minutes to get a lightly browned, bubbly top. Keep an eye on it so it doesn’t burn!

Step 5: Garnish and Serve

Once out of the oven, sprinkle freshly chopped cilantro and parsley on top for that fresh herbal punch. Cut into squares and serve warm while it’s still cozy and comforting.

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Pro Tips for Making Healthy Vegan Cauliflower Casserole Recipe

Soak Cashews Overnight: This ensures a silky smooth sauce without gritty bits—don’t skip this step!
Use a Mandolin for Sweet Potatoes: Thin, even slices cook faster and create consistent layers throughout the casserole.
Peel Roasted Red Peppers Carefully: Waiting until they’ve cooled makes skin removal easier and prevents tearing your peppers.
Broil at the End: For a golden top, but watch closely to avoid burning the creamy sauce.

How to Serve Healthy Vegan Cauliflower Casserole Recipe

Healthy Vegan Cauliflower Casserole Recipe - Recipe Image

Garnishes

I always finish this casserole with a generous sprinkle of fresh cilantro and parsley — it brightens all the creamy richness and adds a lovely pop of color. Sometimes I add a squeeze of lemon juice for extra freshness or a pinch of nutritional yeast if I want a cheesy vibe without dairy.

Side Dishes

This casserole is hearty enough to be a one-dish meal, but I enjoy pairing it with a crisp green salad or some roasted Brussels sprouts for extra veggies. Sometimes, a warm crusty bread on the side makes it feel like a full comfort feast.

Creative Ways to Present

For holidays or dinner parties, I like to bake the casserole in individual ramekins — it looks elegant and feels special. Another fun idea is layering the veggies vertically in a glass casserole dish so you see the colorful layers when you serve. It always gets compliments!

Make Ahead and Storage

Storing Leftovers

I store leftover casserole in airtight containers in the fridge, and it keeps really well for about 4-5 days. The flavors actually deepen overnight, making it taste even better the next day.

Freezing

This recipe freezes beautifully. I portion it into single servings and freeze them in freezer-safe containers. When I’m ready to eat, I thaw overnight in the fridge, then reheat until steaming. It’s a lifesaver for busy weeks!

Reheating

To reheat, I cover the casserole with foil and warm it in a 350°F (175°C) oven for about 20-25 minutes until heated through. If you want a crispy top, remove the foil in the last 5-10 minutes. Microwave works in a pinch but oven reheating preserves the texture best.

FAQs

Can I make this Healthy Vegan Cauliflower Casserole Recipe nut-free?

Yes! You can replace the soaked cashews with soaked sunflower seeds or even silken tofu blended smooth. The texture might be slightly different but still creamy and delicious.
Is it necessary to roast the red peppers myself?

If you’re short on time, jarred roasted red peppers work just fine. Just drain them well before blending to keep your sauce from becoming too watery.
Can I prepare this casserole in advance?

Absolutely! Assemble it a day ahead, cover, refrigerate, and bake when you’re ready. You might need to add a few extra minutes to the bake time since it will be cold straight from the fridge.
What’s the best way to slice sweet potatoes evenly?

I highly recommend using a mandolin slicer to get thin, consistent slices so everything bakes uniformly. If you don’t have one, just try to slice as evenly as possible with a sharp knife.

Final Thoughts

This Healthy Vegan Cauliflower Casserole Recipe has become such a go-to comfort food for me — it’s cozy, nourishing, and gets rave reviews from anyone I feed it to. I hope you’ll give it a try and see how simple it is to make a wholesome, crowd-pleasing casserole that doesn’t compromise on flavor. Trust me, once you taste those creamy, roasted layers, you’ll be hooked just like I am.