Description
A healthy and flavorful vegan cauliflower casserole featuring layers of sweet potatoes, cauliflower, and a creamy red pepper cashew sauce. This dish is easy to prepare, nutritious, and perfect for a comforting main course.
Ingredients
Scale
Sauce Ingredients
- 1 cup soaked, raw cashews
- 2 red peppers
- 2 tablespoons extra virgin olive oil
- Pinch of salt
- 1 cup vegetable broth
- ¼ cup water
- 1 ½ teaspoons paprika
- Salt and pepper to taste
Vegetables
- 2 cups cauliflower, cut into florets
- 2 shallots, finely sliced
- 1 medium sweet potato, thinly sliced
- Fresh cilantro and parsley for garnish
Instructions
- Roast the Peppers: Preheat the oven to 400 degrees F. Slice the red peppers into quarters and place them on a baking sheet. Coat with olive oil and sprinkle with a pinch of salt. Roast for 45 minutes until the skins are blackened and the peppers are soft. Remove from oven, let cool, then peel off and discard the skins.
- Prepare the Sauce: In a food processor or high-power blender, combine the soaked cashews, roasted peppers, vegetable broth, water, paprika, and pepper. Blend until smooth with no lumps. Taste and season with salt as needed.
- Prepare the Vegetables: Preheat oven to 375 degrees F. Cut the cauliflower into florets, finely slice the shallots, and thinly slice the sweet potato (using a mandolin is recommended for even slices).
- Assemble the Casserole: In a 9×13 oven-safe casserole dish, spread a layer of red pepper cashew cream sauce to coat the bottom. Layer with sweet potato slices and shallots, then add a layer of sauce followed by a layer of cauliflower. Repeat layers until all ingredients are used, ensuring the top layer is the sauce.
- Bake the Casserole: Cover the dish with a lid or aluminum foil and bake for 45 to 50 minutes until the vegetables are tender. Optionally, uncover and broil for about 10 minutes to brown the top.
- Garnish and Serve: Remove from oven, garnish with fresh cilantro and parsley, then cut into portions and serve warm.
Notes
- Buy cashews in bulk to save money.
- Use raw, unsalted cashews for the best flavor and texture.
- Slice sweet potatoes evenly to ensure even cooking; a mandolin slicer works best.
- To save time, you can substitute jarred roasted red peppers for fresh ones.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
