Description
A creamy, satisfying gluten-free vegan baked cauliflower casserole topped with golden almond flour crust—perfect for holidays or everyday comfort.
Ingredients
- 1 medium head cauliflower, chopped
- 1 cup cooked lentils
- 1/2 cup unsweetened plant-based milk
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/4 cup nutritional yeast
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 cup almond flour (for topping)
- Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Steam cauliflower until fork-tender, about 8–10 minutes.
3. In a blender, combine steamed cauliflower, plant milk, olive oil, garlic, nutritional yeast, and spices.
4. Blend until smooth and creamy.
5. Stir in cooked lentils, mix well.
6. Pour mixture into a greased baking dish.
7. Top evenly with almond flour and a light drizzle of olive oil.
8. Bake for 25–30 minutes or until top is golden.
9. Let cool for 5 minutes before serving.
Notes
Add herbs like thyme or rosemary for a more aromatic dish.
Can be prepped a day ahead and baked fresh before serving.
For extra crunch, mix almond flour with crushed gluten-free crackers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 scoop
- Calories: 260
- Sugar: 3g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: gluten-free vegan casserole, baked cauliflower, dairy-free side dish