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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!

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!
5 from 6 votes
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Course: Side Dish
Cuisine: American
Keyword: cauliflower, dairy free, low carb, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 225kcal
Author: Holly Gray

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 8x8-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.

Nutrition

Calories: 225kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.04g | Sodium: 672mg | Potassium: 313mg | Fiber: 4g | Sugar: 4g | Vitamin A: 42IU | Vitamin C: 49mg | Calcium: 58mg | Iron: 1mg
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