Cauliflower Potato Casserole
 
 
Category: Main Dish
Yield: 6 servings
Ingredients
  • 1 head cauliflower, chopped into florets
  • 4 small russet potatoes, chopped into 1-inch pieces
  • 4 Tbsp margarine or vegan butter
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 Tbsp Dijon mustard
  • 1 Tbsp vegan Worcestershire sauce (Annie's a safe anchovy-free brand)
  • 1 tsp smoked paprika
  • ¼ tsp red pepper flakes
  • 2 tsp kosher or sea salt
  • Freshly ground black pepper
  • 1 Tbsp olive oil
  • 1½ cups Panko breadcrumbs (plus a little additional salt and pepper)
  • 2 cups unsweetened almond or soy milk
Instructions
  1. Preheat oven to 350 F. Lightly spray a 9x9 or smallish oval casserole dish with cooking spray and set aside.
  2. Fill a large saucepan with about 2 inches of water. Place a steamer insert or basket in the pan and add the potatoes. Cover and turn the burner to high. Steam potatoes for 10 minutes.
  3. Add the cauliflower (do not remove the potatoes) and steam for an additional 10 minutes. Remove from heat and set aside.
  4. Wipe the residual water from the saucepan and add the vegan butter. Heat on medium heat until bubbling. Add the onions and cook until softened and translucent, 7-10 minutes. Add the garlic and cook for an additional 2 minutes.
  5. Reduce heat to medium-low and add the flour. Cook, stirring constantly, until mixture has formed a smooth paste and smells nutty.
  6. Stir in mustard, Worcestershire, paprika, red pepper, salt and pepper. Add milk and turn heat to medium. Cook, stirring frequently, until sauce is thickened, about 10 minutes (it should coat the back of a spoon).
  7. Add the cauliflower and potatoes and stir to coat. Remove from heat and pour into prepared baking dish.
  8. Heat olive oil in a saucepan over medium heat. Add breadcrumbs, salt and pepper, and cook, stirring, until lightly toasted, 3-4 minutes. Distribute evenly on top of cauliflower mixture.
  9. Bake for 30-35 minutes, until bubbly and lightly browned on top. Remove from oven, let cool for 5 minutes, and serve.
Recipe by Baked In at https://www.baked-in.com/2014/03/24/cauliflower-potato-casserole/