Vegan Classic Cauliflower Casserole

Total time1 hr

Prep time20 min

Cook time40 min

Tender cauliflower florets get blanched until just barely tender, then blanketed in a rich, creamy sauce seasoned with garlic powder, black pepper, and a whisper of nutmeg for warmth. The whole thing goes into the oven under a crunchy, golden panko topping that turns deeply toasted as the sauce bubbles at the edges. A scatter of fresh parsley at the end brightens up all that savory richness and makes the casserole look as good as it tastes. It's cozy, comforting, and spoonable in the best way — the kind of side dish that disappears fast at any table. This one's a genuinely solid pick for a plant-based spread, holding its own next to a holiday roast or as the star of a simple weeknight dinner.

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Ingredients

6 servings

1 large head cauliflower (about 2 lbs), cut into 1-inch florets
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1 tsp salt, plus more for the blanching water

For the béchamel

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp all-purpose flour
2 cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp garlic powder
¼ tsp ground black pepper
¼ tsp ground nutmeg
1 ½ cups shredded cheddar cheese, divided
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

For the topping

½ cup panko breadcrumbs
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil. Add the cauliflower florets and cook for 4 minutes, until just barely tender but still holding their shape. Drain in a colander and set aside.
2
Melt 3 tbsp butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1–2 minutes, until the mixture turns a pale golden color and smells slightly nutty.

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