Vegan Classic Cauliflower Casserole

Total time1 hr

Prep time20 min

Cook time40 min

5.0

(13)

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Ingredients

6 servings

1 large head cauliflower (about 2 lbs), cut into 1-inch florets
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 the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
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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