This vegan cauliflower cheese is the most delicious way to eat cauliflower. With a rich, creamy and cheesy sauce (without using any vegan cheese!) and a flavourful and crunchy golden breadcrumb topping, this cauliflower bake can be enjoyed as a side dish or on its own as a vegetarian main meal. Think mac and cheese but healthier!
If you’re struggling to eat more vegetables and really don’t love the taste, the answer is ALWAYS smother them in cheese sauce. But what happens when you can’t eat dairy or simply want something that is going to be less calories per serving than a traditional cauliflower cheese? You make this vegan version that’s what.
It doesn’t really matter if you call this a vegan cauliflower bake or vegan cauliflower cheese, they are the same thing. Basically we have a baking tray that is full of roasted cauliflower, an easy creamy savoury cheesy sauce and topped with breadcrumbs. But not just any breadcrumbs, these are the elite level breadcrumbs that make this dish so delicious you’ll be eating it straight out of the dish.
If feeding a crowd or wanting this as a main for a family, definitely double the recipe as my husband and I polished off the whole bake in one lunch time. We just kept going back for a little more…
The secret to this recipe isn’t using a 1-1 replacement of vegan cheese for the sauce, it is instead one of my favourite ingredients – nutritional yeast, also sometimes called savoury yeast flakes or nooch.
As its name suggests, it’s full of nutritional benefits being a great source of vitamins, minerals and even protein! But its real benefit is that it gives this sauce a rich, savoury and cheesy taste that is not only delicious in its own right, it’s an excellent substitute for cheese for those with a dairy free or vegan diet.
This vegan cauliflower bake really is a simple way to enjoy veggies and is a great option to add to a dinner menu as a side or to just enjoy some healthy comfort food at home during the week.
Key Ingredients
This recipe is broken down into three parts being the roasted cauliflower, the vegan cheese sauce and the delicious savoury breadcrumbs. Most ingredients should be either in your pantry or easily found in your local grocery store.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Cauliflower – we’re using a medium to large head of cauliflower and then roasting it with some salt, pepper and olive oil for extra flavour and texture.
- Dairy free butter – the base of our cheese sauce. I like to use a good quality vegan butter substitute such as Nuttelex in Australia as it has the best taste and texture.
- Plain flour – also known as all purpose flour in the US. This is whisked with the vegan butter to form a roux and the base of our sauce. You can sub with gluten free plain flour for gluten free.
- Dairy free milk – you can use any you prefer but something more creamy will work best so I usually recommend oat milk. Soy milk is a good substitute though.
- Nutritional yeast – you can find these yellow yeast flakes at the supermarket in the health food aisle. This is the key to the flavour of this dish therefore there is no substitute. I recommend nutritional yeast as a pantry staple for any vegan or dairy free kitchen.
- Salt – so important for seasoning. Dairy free butter and milks (even unsweetened varieties) are still quite naturally sweet so we need to balance the flavours with the salt to really bring out that savoury flavour.
- Garlic powder – I am keeping the seasoning for the cheese sauce simple with just a bit of garlic powder which enhances the flavours. We also add this to the savoury breadcrumb topping.
- Panko breadcrumbs – I prefer to use panko as they are lighter and crisper making a delicious topping but you can use any breadcrumbs really including gluten free.
- Parsley – just a little bit added to the breadcrumbs adds flavour and a little freshness to a rich and heavy dish.
Step-By-Step Instructions
This recipe is quite simple, there are just a couple of components to work through. Equipment wise you will need a baking tray, a medium sized saucepan, a whisk and a baking or casserole dish. The STAUB baking dish that I am using is the perfect size for this recipe, measuring 10.5″ x 7.5″ or approx 20cm x 27cm. I personally love this size dish as it’s quite practical for making a range of meals when feeding a household with only 2 people.
Start by simply roasting the cauliflower, tossed with salt, pepper and olive oil in a hot oven for about 20 minutes until starting to brown. This is going to give the cauliflower a delicious nutty flavour.
While the cauliflower is roasting, you can make the cheese sauce. To do this we will start with a roux made from the dairy free butter and flour. Melt the dairy-free butter in your saucepan over medium heat and stir in the plain flour and cook for 1-2 minutes, whisking, until it forms a smooth paste.
From here, gradually whisk in the dairy-free milk a little at a time until it has all incorporated and the sauce is smooth and thickened. If it’s a little thin, just continue to cook until it thickens back up.
Add the nutritional yeast, salt, and garlic powder, stirring constantly for another minute or so until the sauce is creamy and the nutritional yeast flakes melt leaving a smooth and silky sauce. Taste and adjust the seasoning if needed.
Transfer the roasted cauliflower into the saucepan with the cheese sauce and mix to combine, making sure all the cauliflower is coated into the sauce. Transfer the cheesy cauliflower into your casserole or baking dish.
Now for the delicious savoury, crunchy topping! In a small bowl, mix together the panko breadcrumbs, nutritional yeast, chopped fresh parsley, salt, garlic powder, and olive oil until well combined. Sprinkle the breadcrumb mixture evenly over the cauliflower.
Place the baking dish in the oven and bake for an additional 20 minutes or until the breadcrumbs are golden brown and the sauce is bubbly. Once baked, remove from the oven and allow to cool slightly before serving.
Enjoy as is on its own as a vegetarian main course, possibly with a side salad, or serve alongside your favourite main. Serving with air fryer BBQ chicken thighs for my dairy-free friends would be perfect.
Recipe FAQs
You can do a couple of simple swaps with your favourite gluten free plain flour in the cheese sauce and gluten free breadcrumbs for the topping.
I don’t recommend freezing this as it can change the texture of the cauliflower, making it become more watery. For this reason I also don’t recommend using frozen cauliflower to make this recipe. The cauliflower bake will last covered in the fridge for 3 days.
More vegan side dishes:
Crispy Salt and Vinegar Smashed Potatoes
Roasted Vegetable Salad
Homemade Vegan Naan
The BEST Baked Sweet Potato Fries
Vegan Cauliflower Cheese Bake
Ingredients
- 1 medium sized cauliflower
- 2 tablespoons olive oil
- Salt and pepper
For the cheese sauce:
- 4 tablespoons dairy free butter
- 3 tablespoons plain flour
- 1 ¾ cups dairy free milk
- ½ cup nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon garlic powder
For the breadcrumbs:
- ½ cup panko breadcrumbs
- 1 tablespoon nutritional yeast
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 200°C or 400°F (fan-forced).
- Rinse the cauliflower and chop it into bite-sized florets. Toss with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread on a baking tray and roast for about 20 minutes until tender and slightly golden.
- While the cauliflower is roasting, make the cheese sauce. In a saucepan, melt the dairy-free butter over medium heat. Stir in the plain flour and cook for 1-2 minutes until it forms a smooth paste. Gradually whisk in the dairy-free milk until smooth and thickened. Add the nutritional yeast, salt, and garlic powder, stirring constantly for another minute or so until the sauce is creamy. Remove from heat. Taste and adjust the seasoning if needed.
- Transfer the roasted cauliflower into the saucepan with the cheese sauce and mix to combine, making sure all the cauliflower is coated into the sauce. Transfer the cheesy cauliflower into a small casserole dish (see notes on size).
- In a small bowl, mix together the panko breadcrumbs, nutritional yeast, chopped fresh parsley, salt, garlic powder, and olive oil until well combined. Sprinkle the breadcrumb mixture evenly over the cauliflower.
- Return the dish to the oven and bake for an additional 20 minutes or until the breadcrumbs are golden brown and the sauce is bubbly. Once baked, remove from the oven and allow to cool slightly before serving.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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