Vegan Cauliflower & Broccoli Bake

A rich and creamy bake, perfect as a side or main dish with a subtle cheesy flavour. It's super simple to make and will leave you wanting more.

Vegan Cauliflower Broccoli Bake

Cauliflower bake is one of those heartwarming dishes that may seem pretty bland at first but with enough love and spices it can easily turn in a full on main dish served with some salad or boiled greens.


I'm not sure where it originates from, however, it was always a must in my mum's people-busy Christmas dinners so it takes me back to the days of roast turkey and pigs in blankets. I know, I know, not very vegan of me but I was too young to know any better and to be fair they were all pretty delicious.


The last few years I've tried to turn, many British Christmas dishes to their plant-based versions and each year it gets slightly better. This cauliflower, broccoli bake is one of those dishes that I've nearly perfected which is why I thought to share it with you. It can obviously be made any time throughout the year and trust me, once you have it once you'll definitely want more.


Creamy, Rich and Cheesy Cauliflower & Broccoli Bake

Deliciously creamy dish perfect as side dish or main.


Prep Time - 15 minutes Cooking time - 30 minutes Total Time - 45 minutes

Servings 4-6

Course Lunch, Dinner Cuisine Vegan Does it last? 3 days in the fridge

Ingredients:

  • 1 whole large cauliflower

  • 1 whole large broccoli

Sauce:

  • 500gr cashews

  • 1/2 cup (150gr) nutritional yeast

  • 2 tbsp garlic powder or 1 garlic clove

  • 2 tsp smoked paprika

  • 1/2 tsp nutmeg

  • 1/2 tsp dried dill (optional)

  • 1 tsp ground white pepper (sub with any pepper)

  • 2 tbsp vegetable stock powder or 1 stock cube

  • 2 tbsp salt (more to taste if desired)

  • 1lt of water


Instructions:


  1. Preheat oven to 200C.

  2. In a large pot, bring the water to a boil. There should be enough water in the pot to fully immerse the cauliflower and broccoli.

  3. While the water is boiling, wash and chop the cauliflower and broccoli into florets. It's best to just pull them apart by hand and just chop the larger florets if needed.

  4. Add the cauliflower to the water and start a timer.

  5. 5 minutes later add the broccoli and cook for another 4 minutes. Remove and drain.

  6. While the veggies are cooking, in a high speed blender, add in the sauce ingredients and blend until smooth for about 3 minutes.

  7. Place the drained cauliflower and broccoli in a large baking dish that fits in all the cauliflower in single file and pour the sauce over the top covering as much of the florets as possible. Mix gently in order to get all the florets covered with sauce.

  8. Bake for 30 minutes until the sauce starts to bubble and brown on top.

  9. Serve as a side dish or on its own or with some salad or boiled greens.

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Love & Joy,

Anasa


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