Mashed Cauliflower Casserole ~
Cauliflower smashed to a chunky consistency and then baked in creamy, dairy-free cheese sauce for an easy and flavorful side dish. Perfect for holidays or everyday dinners!
I like this mashed cauliflower bake because goes with pretty much anything you would normally think to pair with mashed potatoes or mac and cheese. Try it with Vegan Meatloaf or sub for the mashed potatoes in Vegan Bangers and Mash.
Ingredients for Mashed Cauliflower Casserole
- Non-stick cooking spray
- 6 cups cauliflower, cut into bite-size pieces
- 1 1/2 cups vegan cheddar cheese, shredded and divided
- 1/2 cup vegan cream cheese
- 1/2 cup vegan sour cream
- 1/4 cup + 1 tablespoon scallions, chopped and divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Ingredient Notes
- Cauliflower: One medium-large head of cauliflower usually yields 6-8 cups of florets.
- Cheddar Cheese: Violife is my go-to brand for shredded cheddar these days. When that is sold out, Daiya is a fine backup. Both brands melt well and are good for baked dishes.
- Cream Cheese: I used plain cream cheese from Trader Joe’s. Chive-flavored cream cheese would also be a good choice for this casserole.
- Sour Cream: I use the Tofutti brand.
- Scallions: Also known as green onions, scallions add a nice, fresh flavor.
- Salt & Pepper: Amounts listed are suggestions; season to suit your taste.
How to Make Mashed Cauliflower Casserole
STEP ONE: Preheat the oven to 350°F. Spray an 8×8-inch baking dish with non-stick cooking spray.
STEP TWO: Place cauliflower in a medium pot and cover with 1-inch of water. Bring to a boil and cook for 3 minutes, until slightly tender. Drain well and return to the pot.
STEP THREE: Use a potato masher to mash the cauliflower to a firm, chunky consistency, just enough to break up the larger pieces.
STEP FOUR: Add the cream cheese and sour cream, stirring to fully coat the cauliflower. Stir 1 cup cheese, 1/4 cup scallions, salt, and pepper. Adjust seasoning to taste.
STEP FIVE: Transfer to the prepared baking dish. Bake for 35 minutes, until the edges are bubbly. Garnish with the remaining 1 tablespoon of scallions. The sauce will thicken slightly as it stands. Serve warm.
Storage and Reheating
- Leftovers should be stored covered, in the refrigerator. Cauliflower mash can be reheated in the microwave or in the oven for 20 minutes, covered, at 350°F.
- Freezing is not recommended.
More Vegan Casserole Recipes You’ll Love!
- Brussels Sprouts Gratin
- Mashed Potato Casserole
- Vegan Breakfast Casserole
- Yellow Squash Casserole
- Carrots Au Gratin
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Mashed Cauliflower Casserole
Ingredients
- Non-stick cooking spray
- 6 cups cauliflower cut into bite-size pieces
- 1 1/2 cups vegan cheddar cheese shredded and divided
- 1/2 cup vegan cream cheese
- 1/2 cup vegan sour cream
- 1/4 cup + 1 tablespoon scallions chopped and divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking dish with non-stick cooking spray.
- Place cauliflower in a medium pot and cover with 1-inch of water. Bring to a boil and cook for 3 minutes, until slightly tender. Drain well and return to the pot.
- Use a potato masher to mash the cauliflower to a firm, chunky consistency, just enough to break up the larger pieces.
- Add the cream cheese and sour cream, stirring to fully coat the cauliflower. Stir 1 cup cheese, 1/4 cup scallions, salt, and pepper. Adjust seasoning to taste.
- Transfer to the prepared baking dish. Bake for 35 minutes, until the edges are bubbly. Garnish with the remaining 1 tablespoon of scallions. The sauce will thicken slightly as it stands. Serve warm.
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