Vegan cauliflower casserole with meat-free mince, cheese and sour cream is the ultimate comfort food for the whole family. Perfect for any holiday season or a weeknight dinner.
This easy and creamy casserole aka layered cauliflower is an excellent weeknight or weekend dinner recipe that the whole family would enjoy, and it's perfect for any holiday season. Even for Christmas!
It is a Hungarian recipe and one of my favourite recipes from my childhood. My parents made it very often when my sister and I were young.
The last time my Father made this casserole for me when I visited them in Sweden a month ago. It was so delicious that I knew I had to share this recipe with you! So I wrote down everything the way he did and changed it slightly to make it for my style. And after testing it a few times, finally, here we go! I am writing this delicious recipe for you! I hope you'll like it as much as I do!
This easy and creamy cauliflower casserole with meat-free mince is packed with flavours and nutrition. It is simple and easy to make, using only a few ingredients. Since I made it, David has kept asking me to make this dish again!
Look at that cheesiness and mince mixture full of flavours. 🙂 Delicious!
Did you know that cauliflower is naturally high in fibre and vitamin B and C? Also, it provides antioxidants and protects against cancer.
Why you will love This Vegan Casserole Recipe
- it is super creamy and cheesy
- SO delicious, chef's kiss....but seriously 🙂
- perfect lunch or dinner idea for any holiday season
- an ultimate comfort food
- a great meal-prep recipe
- it tastes even better the next day or a day after
Ingredients to make This Vegan cauliflower casserole
- Cauliflower: Of course, the star of the show. You will need one big or two small ones. Make sure you have enough to spread into two layers in your baking dish.
- Onion and Garlic: The base of all my recipes.
- Half of the red bell pepper: For extra flavours and colours.
- Vegan mince: You can use any vegan mince or tofu to make this recipe.
- Dairy-free sour cream and cheese: Mix these two ingredients and spread them to the top of the casserole before baking. Your casserole will be super creamy and delicious. Instead of sour cream, you can add any dairy-free yoghurt too.
- Rice: It is an essential ingredient in the dish. Mix it with the meat-free mince before spreading it on the first layer of cauliflower.
- Bay leaves: Add two or three leaves to your cauliflower cooking water.
- Veggie broth: I usually use hot water and veggie broth paste.
- Tomato puree: For the extra flavours and colours.
- Spices: salt and pepper to taste, basil, thyme and smoked paprika
See recipe card for quantities.
How to make this Vegan Cauliflower Casserole recipe
- Cut the cauliflower into small florets and cook in salty water with a few bay leaves until tender.
- Heat the vegetable oil in a large saucepan over medium-high heat, then saute the onion and half of the red bell pepper with a pinch of salt until soft. After a few minutes, add garlic and cook for a few minutes.
- Add vegan mince with the spices and tomato puree and cook for 2-3 minutes. Then add veggie broth, reduce the heat and cook till the mince is ready.
- In the meantime, pre-heat the oven to 200c.
- Combine the mince with the cooked rice, and let's start the layering.
- Cover the bottom of your dish with a bit of vegetable oil and breadcrumbs, put half of your cauliflower as your first layer, then follow with the mince and rice mixture, and cover with another layer of cauliflower. Make sure to press the mince and rice mixture a bit to stay intact when serving.
- Mix the sour cream with the cheese and gently spread it on top.
- Bake it in the oven for about 30 minutes until golden.
Usually, we serve it with pickled gherkins or cabbage. But it's delicious on its own too! Enjoy!
- Mince meat - Instead of mince, you can use shredded tofu.
- Sour Cream - Add any dairy-free yoghurt instead.
- Gluten-free - Use tofu or any gluten-free mince substitute.
In the fridge, you can store it in an airtight container for up to 4 days, and it freezes well.
When it is ready, set it aside for ten minutes to cut it into small pieces without falling apart. If you like it more creamy, add extra sour cream on top.
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