Vegan Cauliflower Broccoli Casserole Recipe – Healthy & Flavorful Comfort Food
If you’re looking for a comforting yet healthy veggie-packed dish, this Vegan Cauliflower and Broccoli Casserole is the perfect recipe to try! Full of vibrant, nutrient-packed vegetables and a creamy, plant-based sauce, it’s the ultimate guilt-free comfort food. Whether you’re vegan or simply looking for a wholesome plant-focused side-dish, this casserole is easy to make, flavorful, and perfect for family dinners, meal prep, or special occasions. Plus, it’s packed with disease-fighting cruciferous veggies and fiber, making it a satisfying addition to your plant-based repertoire.
Just prep your veggies and stir them into this luscious house-made white sauce with cashew cream, pour the mixture into a baking dish, and top with a rich rosemary cracker crumb topping. Then pop into the oven and bake into golden perfection. I served this recipe for my Christmas menu and it was the hit of the whole holiday! But I also love it as a simple side dish for a Sunday night dinner or potluck. It’s also a wonderful topping for baked potatoes.
Nutrition Benefits
The Vegan Cauliflower and Broccoli Casserole offers several nutrition benefits, making it a wholesome and balanced dish. Here are some of the key nutritional advantages:
Both cauliflower and broccoli are rich in dietary fiber, which supports healthy digestion and can help prevent constipation. Fiber also contributes to feeling full longer, which may aid in a healthy weight.
Packed with Antioxidant Compounds
Cauliflower and broccoli are loaded with antioxidants like flavonoids and carotenoids. These help reduce oxidative stress, lower the risks of chronic diseases, and promote overall health.
- Rich in Vitamins
- Vitamin C: Both cauliflower and broccoli are excellent sources of vitamin C, which boosts the immune system, promotes healthy skin, and acts as an antioxidant.
- Vitamin K: Broccoli, in particular, is high in vitamin K, important for bone health and blood clotting.
- Folate: Cauliflower is a great source of folate, essential for DNA synthesis and crucial during pregnancy for fetal development.
Description
Make this delicious Vegan Cauliflower Broccoli Casserole for a hearty, nutritious, and comforting meal. Packed with plant-based ingredients and a rich rosemary crumb topping, it’s the perfect vegan casserole side dish for any occasion, from Sunday night family dinners to holiday sides.
Cashew Cream:
- 1 cup raw cashews
- Boiling water
- 1 lemon, juiced (reserve peel for zest, below)
- ¼ teaspoon salt (optional)
- ¼ cup plant-based milk, plain, unsweetened (i.e., soy, almond, oat)
Broccoli and Cauliflower:
- 1 bunch (about 12 ounces) broccoli, separated into medium-sized florets (about 4 cups)
- 1 large head (about 2 ½ pounds) cauliflower, separated into medium-sized florets (about 7 cups)
- Water
White Sauce:
Crumb Topping:
- 1 1/3 cups crushed buttery crackers, vegan (about 24 crackers or 112 grams)
- ¾ cup shredded cheddar plant-based cheese
- ½ teaspoon paprika
- 1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 1 ½ tablespoons extra virgin olive oil
- Place raw cashews in a small dish. Cover with boiling water and soak for 15 minutes. Drain water and add cashews to a small blender, along with lemon juice (reserving peel for later), salt (optional), and ¼ cup plant-based milk. Process until smooth and thick—about the texture of whipped cream cheese. May pause and scrape down sides. Set aside to add to step 3.
- While cashews are soaking, prepare the broccoli and cauliflower. Fill a large pot half full of water and bring to a boil. Add the broccoli and cauliflower florets and cook over medium heat for about 2-3 minutes, until crisp tender (do not overcook). Immediately drain off boiling water in a colander, and rinse with cool water. Set aside to add to step 3.
- Prepare white sauce by heating olive oil in a large heavy pot or Dutch oven over medium heat. Add garlic and sauté for 3 minutes. Add flour, ground mustard, cayenne pepper, celery salt, and salt (optional), lemon zest, and rosemary, and sauté for 1 minute, stirring constantly. Add 3 cups plant-based milk and the prepared cashew cream cheese (from step 1) and whisk until smooth and thickened (about 3 minutes). Stir in plant-based shredded cheese and cook while stirring until smooth and melted (about 2 minutes). Gently fold in the broccoli and cauliflower. Remove from heat and transfer the mixture to a 9 x 13 inch baking dish or large casserole dish.
- Preheat oven to 375 F.
- Make the crumb topping by mixing cracker crumbs, plant-based cheese, paprika, rosemary and olive oil together in a medium bowl. Should make a crumbly texture. Sprinkle evenly over the broccoli cauliflower mixture and place it, uncovered, in the oven. Bake for 20-25 minutes, until golden brown on the top.
- Serve immediately. Makes 10 servings.
Notes
May use frozen broccoli or cauliflower florets, skipping the cooking in step 2.
Try crushing the crackers in a small blender for just a few seconds.
I love to use my Fiesta baking dish for this recipe, pictured in this blog.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 287
- Sugar: 4 g
- Fat: 19 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 9 g
Top 10 Broccoli and Cauliflower Recipes
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