With the holiday’s coming up I’ve been really inspired to create some new, healthier twists on different side dishes for you to serve at any gathering that you’re headed to! I’m ALL about lots of flavor and making things easy, and this Loaded Cauliflower Casserole is the best of both of those worlds!
This dish tastes like the most delicious loaded baked potato…only it’s made with cauliflower, annnnd it’s dairy-free…although you’d never know it! This Loaded Cauliflower Casserole is perfect for Thanksgiving, or any holiday gathering that you have coming up!
I topped this casserole with my Dairy-free Sour Cream, which is totally optional, but highly recommended! Your guests will never know that this dish is completely dairy-free, as it’s so rich and filling. I also won’t judge if you just keep this whole dish for yourself. 😉
When making the dairy-free “cheese” sauce, a high-speed blender (such as a Vitamix) will work the best, but if you don’t have one, a regular blender will work, you’ll just need to scrape down the sides of the blender often until the cashews are completely broken down.
Enjoy this recipe for my Loaded Cauliflower Casserole!
Loaded Cauliflower Casserole
Equipment
- Stovetop
- Oven
Ingredients
For the Cheese Sauce:
- 1 cup raw cashew pieces, soaked (see directions below)
- 3/4 cup water
- 3 tablespoons fresh lemon juice
- 1/4 cup plus 3 tablespoons nutritional yeast
- 1 1/4 teaspoons sea salt
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
For the Casserole:
- 4-5 slices bacon
- 1 large head cauliflower, chopped into florets
- 4 green onions, sliced
- Dairy-free sour cream (for topping, optional)
Instructions
- Place the cashews in a clean bowl. Bring a small pot of water to a boil, and then pour the water over the cashews to soak. The cashews should be fully immersed in the water. Set aside to soak for at least 30 minutes.
- Heat a pan over medium heat and cook the bacon until crispy. Place the bacon onto a plate lined with paper towels and set aside. Crumble the bacon once it's cool enough to handle.
- Preheat your oven to 425 degrees. Pour 2-3 tablespoons of the bacon grease directly into a 9" casserole dish and add the cauliflower. Season with salt and pepper. Toss to combine. Roast the cauliflower for 20 minutes. Toss the cauliflower and roast for another 10-15 minutes, or until the cauliflower is tender.
- While the cauliflower is cooking, let's make the "cheese" sauce! Drain and rinse the cashews. Place the cashews, water and lemon juice into your blender and blend on high until smooth. Add the remaining sauce ingredients and blend once more until smooth. * A high-speed blender (such as a Vitamix ) works best for this, but other blenders will work, you'll just need to scrape down the sides of the blender often until the cashews are completely broken down.
- Mix the "cheese" sauce, half the bacon and half the green onions with the cauliflower and spread into an even layer. Bake the cauliflower casserole for 10 minutes. Top with remaining crumbled bacon, green onion and drizzle with the dairy-free sour cream (if using) and season with salt and pepper. ENJOY!
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