Freedom Friday: Cheesy Vegan Cauliflower Casserole

January 10, 2014

Let’s face it: we are trapped in the middle of a winter wonderland (ahem…my New York friends may argue that description). Even in the sweet southern land of peaches and cream we have been hit with single digit temperatures and even some flurries! What to do when trapped inside on a blustery, ridiculously cold day? Create recipes of course! I created and tested this recipe completely on the fly after Chris asked me to please make something with the cauliflower before it grew legs and walked out of the refrigerator. So, I did, and it was one of the most perfect creations to ever come from our kitchen– if I may say so myself. The “cheese” in this recipe is an incredible melange of nutritional yeast and rice cheddar and it combines perfectly with the hearty cauliflower, mushroom and onion mix. Enjoy my Freedom Friday folks and stay warm!

 

Cheesy Vegan Cauliflower Casserole

1 medium cauliflower head, chopped fine

1 large yellow onion, diced

1.5 cups chopped (into medium chunks) portobello mushroom heads

3 slices cheddar rice cheese, sliced into thin strips  (Galaxy Foods makes a great cheddar!)

3/4 cup nutritional yeast

1 tbsp. olive oil

1/2 cup plain rice milk

1 tsp. balsamic glaze

sea salt

black pepper

 

Preheat the oven to 355F

Sautee onions in a small frying pan in a drop of olive oil until brown; remove from heat and set aside

Grease the bottom and sides of a glass casserole dish with a drop of olive oil

In a small mixing bowl mix together the nutritional yeast, salt and pepper (to taste) and rice milk; set aside

Fill the bottom of the casserole dish with onions, mushrooms and cauliflower pieces

Drizzle with olive oil and sprinkle with salt and pepper

Slowly drizzle rice milk mixture over the casserole and gently mix all ingredients together

Lay cheese strips over casserole and drizzle with balsamic glaze

Place casserole dish in oven for 30-35 minutes or until cauliflower begins to brown and is soft to the touch of a fork

Remove from oven and let cool for a few minutes

Enjoy this hearty and filling winter dish!

 cheesy vegan cauliflower casserole

Have a fantastic weekend all!

 More in Freedom Friday: Best Allergen Free Items of 2013

Potato Bean Noodle Salad

Banana Chocolate Chip Cookie Dough Ice Cream

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Photo: Kate Coffey

 

 

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Contributing Editor Kate Coffey is the founder of Forever Fascinated Blog, a vegan, the lucky co-parent to Miss Wednesday the Wonder Pup, a French speaking/lover of anything French U.S. Army Wife who is on a mission to spread the good word about living life to its fullest! You can also follow Kate on her Instagram and vegan organic pet treat shop, Wednesday Cafe.

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