This crazy-delicious vegan cheesy loaded cauliflower casserole is perfect for those who love the flavors of a loaded baked potato! It’s so flavorful and satisfying, and can be enjoyed as a main or hearty side dish!
You can find this fantastic recipe along with other holiday favorites in my cookbook, Vegan Thanksgiving Dinner and Pies!
Why This Recipe Works
- Who doesn’t love a cheesy casserole? Warm, hearty and flavorful… It’s the ultimate crowd-pleasing comfort food.
- This recipe combines roasted cauliflower with a vegan creamy cheese mixture, topped with breadcrumbs, and then baked to crispy, “cheesy” perfection. The final touch before serving is chopped vegan bacon and scallions. Everyone will love it.
- This vegan cauliflower casserole has all of that melty cheese goodness you crave, but is made entirely with plant-based ingredients. Now that is comfort food you can really feel good about!
- With one simple swap this dairy free recipe becomes gluten free, too.
- Cheesy loaded roasted cauliflower is great as a side or main dish for family dinners and large gatherings. It’s baked in a 3 quart (9×13 inch) dish and yields about 12 portions.
How to Make Cheesy Loaded Roasted Cauliflower Casserole
- Preheat your oven to 425°F (approx. 218°C).
- Place the cauliflower florets in a 3-quart baking dish. Toss with the olive oil, 1 tsp. salt, and 1⁄4 tsp. black pepper. Roast for 30 minutes.
- Meanwhile, mix together 1 c. (120 g) of the shredded cheese, the cream cheese, yogurt or sour cream, garlic powder, and the remaining 1⁄4 tsp. salt and 1⁄4 tsp. black pepper until well combined.
- Dollop the surface of the cauliflower with this mixture just after removing it from the oven, and carefully spread so the creamy mixture reaches all sides and corners of the pan.
- Sprinkle the remaining 1 c. (120 g) shredded cheese across the surface, followed by the breadcrumbs, then drizzle the melted butter over the top.
- Bake for 15–20 minutes, or until the cheese is melted and parts of the surface are slightly browned. Place under the broiler for a few seconds, if needed for more browning.
- Meanwhile, cook the bacon in a skillet until browned on both sides. If it seems overly dry, spray or brush the bacon with a light coating of oil. Once cool enough to handle, chop into small pieces or strips.
- When the casserole is done baking, sprinkle the surface with bacon and scallions. Serve immediately.
Looking For More Dinner Recipes? Then You Have To Try My:
- Baked Bean Cornbread Casserole
- Baked Vegan Mac And Cheese
- Mushroom Wellington
- Easy Black Bean Veggie Enchiladas
Make Ahead Recipe Tips
Chop the cauliflower up to 1 day in advance and store in an airtight container or resealable plastic bag in the fridge until needed.
You can also mix together the cream cheese mixture (as described in step 3) in advance and store it in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
How do I make this a gluten free recipe?
Use gluten free breadcrumbs (the panko type, if possible). Check to make sure your bacon is gluten free as well.
How long do leftovers keep?
Transfer cooled leftovers to an airtight container with a lid or cover with plastic cling wrap. Keep in the refrigerator for up to 6 days. For the best consistency and taste I do not recommend that you freeze.
Vegan Cheesy Loaded Cauliflower Casserole (GF Option)
This crazy-delicious vegan cheesy loaded cauliflower casserole is perfect for those who love the flavors of a loaded baked potato! It's so flavorful and satisfying, and can be enjoyed as a main or hearty side dish!
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Servings: 12 servings
Calories: 174kcal
Ingredients
- 2.5-3 lbs bite-sized cauliflower florets (from about 2 medium heads) 1135–1360 g
- 2 Tbsp. olive oil 30 ml
- 1 1/4 tsp. salt divided
- 1/2 tsp. black pepper divided
- 2 c. shredded vegan cheddar cheese 240 g, divided (I like Follow Your Heart shredded cheddar)
- 3/4 c. vegan cream cheese 169 g, softened (I like Kite Hill brand)
- 3/4 c. vegan unsweetened plain yogurt or vegan sour cream about 155 g (I like most brands out there)
- 1/2 tsp. garlic powder
- 1/3 c. panko breadcrumbs 31 g (use gluten free, if needed)
- 3 Tbsp. vegan butter or margarine 42 g, melted
- 5 strips vegan bacon (use gluten free type, if needed)
- 3 scallions white and light green parts only, thinly sliced
Instructions
- Preheat your oven to 425°F (approx. 218°C).
- Place the cauliflower florets in a 3-quart baking dish. Toss with the olive oil, 1 tsp. salt, and 1⁄4 tsp. black pepper. Roast for 30 minutes.
- Meanwhile, mix together 1 c. (120 g) of the shredded cheese,
- the cream cheese, yogurt or sour cream, garlic powder, and the remaining 1⁄4 tsp. salt and 1⁄4 tsp. black pepper until well combined. Dollop the surface of the cauliflower with this mixture just after removing it from the oven, and carefully spread so the creamy mixture reaches all sides and corners of the pan.
- Sprinkle the remaining 1 c. (120 g) shredded cheese across the surface, followed by the breadcrumbs, then drizzle the melted butter over the top.
- Bake for 15–20 minutes, or until the cheese is melted and parts of the surface are slightly browned. Place under the broiler for a few seconds, if needed for more browning.
- Meanwhile, cook the bacon in a skillet until browned on both sides. If it seems overly dry, spray or brush the bacon with a light coating of oil. Once cool enough to handle, chop into small pieces or strips.
- When the casserole is done baking, sprinkle the surface with bacon and scallions. Serve immediately.
Notes
- For the Best Gluten Free Version: Use gluten free breadcrumbs (the panko type, if possible). Check to make sure your bacon is gluten free as well.
- Make Ahead Tip: Chop the cauliflower up to 1 day in advance and store in an airtight container or resealable plastic bag in the fridge until needed. You can also mix together the cream cheese mixture (as described in step 3) in advance and store it in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 174kcal | Carbohydrates: 10g | Protein: 3g | Fat: 22g | Saturated Fat: 15g
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