Cauliflower Bake with Vegan Cheese Sauce
Side Dishes
Cauliflower Bake with Vegan Cheese Sauce
Tender cauliflower coated in a potato-and-cashew sauce, with smoked paprika and a crisp panko topping. Make the linked sauce first, then assemble and bake.
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 8 side portions
Bring it to the table
About this recipe.
Tender cauliflower coated in a potato-and-cashew sauce, with smoked paprika and a crisp panko topping. Make the linked sauce first, then assemble and bake.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 2-lb head cauliflower (cut into bite-size florets)
- 2 cups prepared potato and cashew vegan cheese sauce (Make the sauce here; prepare before starting this recipe)
- 1 clove garlic (finely minced)
- salt (to taste; the sauce is already seasoned)
- ¼ tsp smoked paprika
- ⅛ tsp cayenne pepper (optional)
- ¼ cup panko breadcrumbs
- 2 tsp olive oil
- vegan Parmesan-style topping (optional, for serving)
Make the sauce first
Prepare our Potato and Cashew Vegan Cheese Sauce, then measure 2 cups for this bake. That separate preparation is not included in the baking recipe’s timing.
Drain the cauliflower well
Cook the florets just until tender, drain and let excess steam escape. This keeps the sauce from becoming watery. Panko provides a light crunchy finish; check labels if you need the whole dish to meet a specific dietary requirement.
The cooking plan
How to make Cauliflower Bake with Vegan Cheese Sauce.
Have 2 cups of the linked potato-and-cashew sauce ready. Heat the oven to 400°F. Lightly coat an 8-inch square baking dish with a little of the measured olive oil.
Bring a large pot of water to a boil. Add the cauliflower florets and simmer for 4–5 minutes, until just tender but still firm. Drain very well and let steam dry for a few minutes so the bake does not become watery.
Warm the prepared sauce with the minced garlic over low heat for 2 minutes, stirring. Stir in the paprika and optional cayenne. Fold in the drained cauliflower and taste before adding salt.
Transfer to the baking dish and spread evenly. Toss the panko with the remaining measured olive oil and sprinkle it over the top.
Bake for 15–20 minutes, until hot throughout and the crumbs are lightly golden. If the sauce was refrigerated, allow extra time and check that the center reaches 165°F. Serve with the optional vegan Parmesan-style topping.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Cauliflower Bake with Vegan Cheese Sauce
Tender cauliflower coated in a potato-and-cashew sauce, with smoked paprika and a crisp panko topping. Make the linked sauce first, then assemble and bake.
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Ingredients
- 1 2-lb head cauliflower cut into bite-size florets
- 2 cups prepared potato and cashew vegan cheese sauce Make the sauce here; prepare before starting this recipe
1 clove garlic finely minced- salt to taste; the sauce is already seasoned
- ¼ tsp smoked paprika
- ⅛ tsp cayenne pepper optional
- ¼ cup panko breadcrumbs
- 2 tsp olive oil
- vegan Parmesan-style topping optional, for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Have 2 cups of the linked potato-and-cashew sauce ready. Heat the oven to 400°F. Lightly coat an 8-inch square baking dish with a little of the measured olive oil.
- Bring a large pot of water to a boil. Add the cauliflower florets and simmer for 4–5 minutes, until just tender but still firm. Drain very well and let steam dry for a few minutes so the bake does not become watery.
- Warm the prepared sauce with the minced garlic over low heat for 2 minutes, stirring. Stir in the paprika and optional cayenne. Fold in the drained cauliflower and taste before adding salt.
- Transfer to the baking dish and spread evenly. Toss the panko with the remaining measured olive oil and sprinkle it over the top.
- Bake for 15–20 minutes, until hot throughout and the crumbs are lightly golden. If the sauce was refrigerated, allow extra time and check that the center reaches 165°F. Serve with the optional vegan Parmesan-style topping.
Nutrition
Notes
Make the sauce first: This recipe uses 2 cups of Potato and Cashew Vegan Cheese Sauce. Its preparation time is separate from the 45-minute bake recipe. Measure the sauce rather than assuming one whole batch is the correct amount.
What is in the dish: This is cauliflower in sauce, not macaroni pasta. Check panko and topping labels if avoiding animal ingredients. The linked sauce contains cashews, and ordinary panko contains wheat.
Storage: Refrigerate promptly at 40°F or below and use within 3 days. Reheat leftovers to 165°F. The topping will soften during storage.
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How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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