Scalloped Cauliflower (Healthy Cauliflower Casserole)

4 from 1 vote

Scalloped Cauliflower (Healthy Cauliflower Casserole)

I love serving this scalloped cauliflower whenever I want something creamy, comforting, and packed with wholesome ingredients. I use fresh cauliflower, raw cashews, and thyme to create a rich casserole that most people have a hard time believing is dairy-free. The combination of velvety sauce and crisp golden topping is enough to keep my boys coming back for a second helping.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 182kcal

Author: Anjali Shah

Equipment

Ingredients

1 head cauliflower
1 tablespoon fresh thyme
6 tablespoons breadcrumbs , gluten-free if needed (see note)
3 tablespoons pine nuts
3 tablespoons hemp seeds
½ teaspoon sea salt

Sauce:

1 cup cooked potato , peel before cooking (about 1 medium potato)
¼ onion , medium (cook with potato)
2 cloves garlic
¾ cup raw cashews , see note
½ cup unsweetened cashew milk , almond works too (I use the Silk Brand)
1 cup veggie broth , low sodium if needed
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1 teaspoon sea salt

US Customary - Metric

Instructions

Preheat oven to 350°F/180°C.
Make sauce. Cook potato and onion by boiling until soft. Place all sauce ingredients into a high speed blender and blend until smooth.
Make breadcrumb parmesan topping by placing breadcrumbs, pine nuts, hemp seeds, and salt into a food processor and pulse until crumbly. Take half of the breadcrumb parmesan mixture and set aside for the topping.
Wash the head of cauliflower and slice it into thick slices, about ½ inch thick. Make sure to get out most of the thick stem.
Line the cauliflower pieces up on a tray and sprinkle with the other half of the breadcrumb parmesan mix, making sure to coat both sides of each piece. It doesn’t have to be fully coated, just looking for some added texture to the cauliflower. If your cauliflower is dry then you can always brush with veggie broth or oil to help get the mixture to stick.
Layer the slices into a square baking dish (I used 9 x 9 inches).
Pour the sauce over the top until it fully covers the cauliflower. You will use all but about ½ - ¾ cup of the sauce. You can save the extra for another time, it’s great with pasta!
Sprinkle the other half of the breadcrumb parmesan mix over the top. Then sprinkle with fresh thyme leaves.
Bake at 350°F/180°C for 35-40 minutes. Check at 35 minutes by piercing it with a fork to see how cooked the cauliflower is. I like it more on the al dente side, but you can continue to cook until your preferred texture is reached. Keep in mind it will cook a little more as it is cooling.
Make sure to allow the dish to cool before serving to allow it to set a bit. Enjoy!

Notes

My #1 Secret Tip for this scalloped cauliflower recipe is to leave the casserole untouched for at least 10 minutes after it comes out of the oven. The sauce continues to thicken as it cools slightly, making each serving much easier to scoop while keeping the creamy layers intact.
Slice carefully: I keep my cauliflower slices close to 1/2 inch thick. Thin slices become too soft, and thicker slices need more time to cook.
Blend longer: Even when the sauce looks smooth, I let my blender run for another minute. That extra blending creates a silky sauce without any bits of cashew.
Toast topping: If I want an extra crispy finish, I switch the oven to broil for the last 1-2 minutes. I stay nearby to make sure the breadcrumbs do not burn.
Season sauce: Before pouring the sauce over the cauliflower, I always taste it and adjust the salt if needed. The cauliflower absorbs seasoning while it bakes, so a well-seasoned sauce makes a big difference.
Use fresh herbs: Fresh thyme adds a livelier flavor than dried thyme, which can also have a more brittle texture. If dried thyme is all you have, use slightly less than recommended, and rub it between your palms before adding to the dish.

Nutrition