Healthy Cauliflower Casserole with Mushrooms makes it hard for you to put down your fork. It’s a bit cheesy and the texture is perfect. This cauliflower and mushroom casserole side dish is a recipe you will want to make regularly.
Here’s a healthy cauliflower and mushroom casserole I don’t think you’ve ever had before. It’s made with a mix of fresh veggies, a little nutritional yeast for a cheesy kick and a buttery crumble topping.
Each bite gives so much pleasure in the form of texture and flavor. I really can’t think of a nationality that I could relate it too. Maybe Italian but think it must be All-American.
If you’re here I am so glad you found this recipe. I think you’re going to really like it and who can complain about another good side dish recipe.
It’s got all the favorites. Beside perfectly cooked cauliflower and mushrooms, there are a few additional ingredients that will make you swoon when put together.
It becomes a little cheesy and the crumble topping is to die for. You may even want to double the topping. No judgment here.
How to Core and Cut a Head of Cauliflower
- There are a couple of ways you can do this. There’s a ‘chop way’ which works great most of the time and a ‘pretty way’ which is great for looks.
- For the ‘chop way’ use a cleaver type of knife and cut straight through the top at the center all the way through the core. Now cut those two pieces in half.
- Flip one quarter on its side and chop longwise, as close as you can to the base of the florets. Do this on all four pieces.
- Now you can pull the florets apart and cut the larger florets smaller. Done.
- For the ‘pretty way’ use a culinary knife that has about a 6″ pointed blade. Flip the cauliflower to its underside. Cut all around the core at an angle so that you are making a cone shape inside the cauliflower. Pull out the core.
- Pull the cauliflower apart in pieces. Pick up one bunch of florets and make a small slit as if you were going to cut the pieces apart. Lay down your knife and pull apart the pieces. This very quickly.
- Grasp the bunch with your fingers at the slit and pull apart from the underside. This lets the florets break at their natural split instead of making a hard knife cut. It is much prettier.
Tools to Help Make This Cheesy Vegan Cauliflower Casserole
A 6-inch culinary knife with a pointed blade is a good length and shape to make short work for all your cutting needs.
Mini food processors come in so handy. In this case, you can use it for a small batch of bread crumbs and also dairy-free parmesan cheese.
An 8″x8″ or 9″x9″ baking casserole will work just great. And this round Polish pottery would make a statement.
Healthy Cauliflower Recipes to Love
I have so so many cauliflower recipes but I promise I won’t leave you a big long list. Just a couple.
- Another unique recipe is Mexican Vegan Cauliflower Casserole. It’s got quite an amazing spice list.
- Pure Delicious Cauliflower is an old recipe that I turned vegan. Choose your very favorite dairy-free cream cheese.
- You won’t be sorry when you make this Mildly Marinated Cauliflower recipe for a BBQ get together.
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What Do You Think?
If you take a photo of your vegan cauliflower casserole I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.
Healthy Cauliflower Casserole with Mushrooms
Ingredients
- 1 head cauliflower - cored and cut into florets
- 1 tablespoon coconut oil
- 1/2 cup onion - white onion, chopped
- 8 ounces mushrooms - button mushrooms, sliced
- 5 tablespoons dairy free butter, melted
- 1 cup bread crumbs
- 1/2 cup dairy free parmesan cheese
- 1 tablespoon nutritional yeast
- 1 teaspoon parsley, dried
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 350°
- Place the florets in a medium-size saucepan and cover with water. Bring to a boil and cook for 5 minutes.
- Remove from the heat and drain. Place in a 9"x9" baking dish.
- Heat the coconut oil in a large skillet over medium high heat. Add the onion and mushrooms and sauté for 10 minutes
- Spoon the mushroom mixture over the cauliflower.
- In a small bowl, combine the melted butter, bread crumbs, dairy free parmesan cheese, nutritional yeast, parsley, salt and pepper. Stir well.
- Sprinkle over the vegetables in the baking dish.
- Bake at 350° for 15 minutes.
Nutrition
Ginny McMeans
Yes, you can do with less but it won’t be the same taste and texture. Just go for it Ellie. I’m sure it will still taste good.
Ellie Goolkasian
Is such a large quantity of vegan butter in the topping necessary? Seems like you could do same with less?
Ginny McMeans
You can freeze it in a freezer proof casserole dish before baking for up to 3 months My Friend. To bake, put in the refrigerator to defrost overnight and then bake for 20 minutes instead of 15 minutes.
My Friend
For this dish, how do you freeze it and how long?
Jill
Looks like comfort food, but without all the calories! Great recipe!
Kushi
This is such a wonderful combo. We love mushroom anything and I can’t wait to try this for my family. YUMMY!
Lisa Bynum
Looks delicious and a great way to get in my veggies!
Emily
I bet my vegetarian daughter would love this cauliflower dish!
Diana
I can’t believe that this is vegan! I recently became more interested in vegan cooking so I’ll have to try this.