Description
A creamy, healthy vegan cauliflower casserole layered with roasted red pepper cashew cream, sweet potatoes, cauliflower, and shallots, baked to perfection and garnished with fresh herbs for a flavorful plant-based main dish.
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 for garnish
- Fresh parsley for garnish
Instructions
- Roast Peppers: Preheat the oven to 400 degrees F. Slice the red peppers into quarters, place on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Roast for 45 minutes until the skin is blackened and peppers are soft. Let cool, then remove and discard the skins.
- Prepare Sauce: In a food processor or high-powered blender, combine soaked cashews, roasted peppers, vegetable broth, water, paprika, and pepper. Blend until completely smooth and creamy. Taste and adjust salt if needed.
- Preheat Oven for Baking: Reduce oven temperature to 375 degrees F. Prepare the vegetables by cutting cauliflower into florets, finely slicing shallots, and thinly slicing sweet potatoes evenly, preferably with a mandolin.
- Assemble Casserole: In a 9×13 inch oven-safe casserole dish, spread a thin layer of the cashew red pepper cream on the bottom. Layer sweet potatoes and sliced shallots next, followed by a layer of sauce, and then cauliflower. Repeat layering until all ingredients are used, finishing with a top layer of sauce.
- Bake: Cover the casserole with a lid or aluminum foil and bake for 45 to 50 minutes until vegetables are tender. Optionally, uncover and broil for 10 minutes to brown the top.
- Garnish and Serve: Remove from oven, garnish with fresh cilantro and parsley. Cut into portions and serve warm.
Notes
- Buy cashews in bulk to save money.
- Use raw, unsalted cashews for best flavor and texture.
- Slice sweet potatoes evenly to ensure even cooking; a mandolin slicer works best.
- To save time, substitute fresh roasted red peppers with jarred roasted red peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 150 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
