Description
This Healthy Vegan Cauliflower Casserole is a flavorful, nutrient-packed dish combining creamy roasted red pepper cashew sauce with layers of sweet potatoes, cauliflower, and shallots. Perfect as a wholesome main or side, it’s baked until tender and garnished with fresh herbs.
Ingredients
Scale
Cashew Sauce
- 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, cut into florets
- 2 shallots, finely sliced
- 1 medium sweet potato, thinly sliced
- Fresh cilantro for garnish
- Fresh parsley for garnish
Instructions
- Roast the Peppers: Preheat the oven to 400 degrees F. Slice the red peppers into quarters and place them on a baking sheet. Coat with olive oil and sprinkle a pinch of salt. Roast for 45 minutes or until skins are blackened and peppers are soft. Let cool, then peel off and discard the skins.
- Prepare the Cashew Sauce: In a food processor or high-power blender, combine soaked cashews, roasted peppers, vegetable broth, water, paprika, and pepper. Blend until completely smooth. Taste and season with salt as needed.
- Preheat Oven for Casserole: Set your oven to 375 degrees F. While heating, prepare the vegetables by cutting cauliflower into florets, finely slicing shallots, and thinly slicing sweet potato, preferably with a mandolin for even slices.
- Assemble the Casserole: In a 9×13 inch oven-safe casserole dish, spread a thin layer of cashew sauce to coat the bottom. Layer with sweet potatoes and some shallots, then add a layer of the cashew sauce followed by cauliflower. Repeat layers until all ingredients are used, ensuring the top layer is sauce.
- Bake the Casserole: Cover the dish with a lid or aluminum foil and bake for 45 to 50 minutes until vegetables are tender. Optionally, uncover and broil the casserole for about 10 minutes to brown the top for added texture and flavor.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro and parsley. Cut into portions and serve warm.
Notes
- Buy raw, unsalted cashews in bulk to save money and ensure freshness.
- Use a mandolin slicer to get evenly thin sweet potato slices for uniform cooking.
- For a quicker version, substitute roasted red peppers with jarred roasted red peppers.
- Ensure cashews are soaked sufficiently (at least 2 hours) for a smooth sauce texture.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
