Vegan Cheesy Cauliflower Bake
Ingredients
- 1 head cauliflower, cut in florets (about 4 cups)
- 4 tablespoons oil, divided (avocado oil recommended)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup non-dairy milk (unsweetened oat recommended)
- 8 ounces dairy-free Boursin or vegan cream cheese
- 3/4 cup vegan mozzarella (Trader Joe’s recommended)
- 1/2 teaspoon dijon mustard
- 1/4 cup bread crumbs
- 1/8 cup grated vegan parmesan (Follow Your Heart recommended)
- fresh parsley, chopped, for serving
Preparation
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and lightly grease a baking dish.
Add the cauliflower florets, 2 tablespoons of oil and the dry seasonings to the baking sheet. Toss to combine and spread in an even layer. Place in the oven, on the center rack, for 15 minutes.
Meanwhile, heat the remaining oil in a skillet over medium heat. Add the onion and garlic and cook down for 3 minutes, or until tender. Pour in the milk and mix. Add the Boursin and mozzarella and mix until melted and combined - turn the heat down to low if needed. Add the mustard and a pinch of pepper. Mix one last time.
Remove the cauliflower from the oven and turn the oven temperature to 400 degrees. Transfer the cauliflower to the skillet with the cheese and toss to combine. Transfer everything to the prepared baking dish.
Combine the bread crumbs and parmesan in a bowl and mix. Sprinkle the bread crumbs over the cauliflower and place the baking dish in the oven for 25 minutes. For a crispier top, turn the oven to broil for a few more minutes - watch to make sure it doesn’t burn.
Remove from the oven, garnish with fresh parsley and serve.
