This creamy cauliflower casserole is a cozy and comforting gluten free and vegan side dish that everyone will enjoy. You’ll love the crunchy breadcrumb topping – it’s a delicious contrast to the flavorful sauce.
Cauliflower casserole might not be the first thing that comes to mind when you think of a holiday side dish. I love cauliflower for everyday meals – it’s delicious roasted or in a vegetable curry.
But I thought it would be nice to dress it up a little bit for the holidays – cook it in a creamy sauce, similar to scalloped potatoes, and top it with delicious buttery breadcrumbs. This creamy cauliflower casserole is easy to make, and special enough for any holiday meal.
If you happen to have a nightshade allergy or sensitivity, potatoes are off limits for you, and cauliflower can be a good substitution. You can easily make mashed cauliflower, but if you want to take it up a notch, try this casserole. Your guests will thank you!
Ingredient Notes
- Cauliflower – You can use either fresh or frozen cauliflower in this recipe.
- Gluten Free Flour Blend – You should be able to use whatever brand of gluten free flour that works for your dietary needs. I used Namaste Perfect Flour Blend. If you don’t have a blend that works, you could also try tapioca starch.
- Non-Dairy Milk – Any neutral tasting dairy free milk should work well. I used So Delicious Unsweetened Coconut Milk in this recipe. You could use soy milk or almond milk if those work for you. Flax milk or rice milk are also options.
- Gluten Free Breadcrumbs – If you know of store bought gluten free breadcrumbs that work for your diet, go ahead and use them. Otherwise, I recommend making your own breadcrumbs from gluten free bread. You can look into brands like Schar, Canyon Bakehouse, or BFree to see if you can find a bread that works for you.
Step by Step Instructions
- Cook chopped onion in vegan buttery spread until tender. Stir in the gluten free flour blend.
- Add half of the dairy free milk and stir. Add the spices and continue stirring, then add the remainder of the milk. Cook over medium high heat until the sauce thickens.
- Pour the sauce over the cauliflower and bake at 350 degrees for about 90 minutes.
- Add the gluten free breadcrumbs for the last 20 minutes of the baking time.
Serving Suggestions
Serve this casserole with any of these options:
Disclosure: This post contains affiliate links.
Recipe
Creamy Cauliflower Casserole (Vegan, Gluten Free).
Ingredients
- ¼ cup vegan buttery spread
- ¾ cup sweet onion chopped
- 3 Tablespoons gluten free flour blend
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 2 cups non-dairy milk I used So Delicious unsweetened refrigerated coconut milk
- 4 cups cauliflower florets One large head of cauliflower should yield about 4 cups of florets.
- 1 ½ cups gluten free garlic bread crumbs You can use a store bought brand if you wish, or make your own.
Instructions
- Preheat the oven to 350 degrees F.
- Put the vegan buttery spread and the chopped sweet onion in a pot and cook over medium heat. Stir often, cooking until the onion is tender, about 5-7 minutes.
- Stir in the gluten free flour blend. Add half of the dairy free milk and stir well. Add the salt, pepper, and garlic powder and continue to stir.
- Add the rest of the milk and turn the heat to medium high. Stir constantly for a few minutes until the sauce thickens.
- Place the chopped cauliflower in a casserole dish. Pour the sauce over the top.
- Cover the dish and bake at 350 degrees F for 30 minutes. Remove the cover and continue to bake for one hour.
- 20 minutes before the baking time ends, sprinkle the garlic bread crumbs on top. Continue to bake for 20 minutes.
- Remove from the oven and let stand for about 15 minutes before serving.
Susan Eleazer
can I make this recipe a day or two ahead of time
Kelly Roenicke
You can make it a day ahead. But don’t add the breadcrumbs until you reheat it, or they will just get soggy.
Chessie
Yes, yes, a thousand times yes! Thank you, Pretty Bee, for this recipe, because I just love cauliflower in most any form, and this sounds both tasty and easy. Rest assured that I will make this as soon as I can get my grubbies on a nice cauliflower and a big old onion. Preferably today. :-)
I recently ordered several kinds of gluten-free breadcrumbs, so this is a perfect way for me to test one of them out. Thanks again.
Chessie
Long overdue follow-up: I have made this with cauliflower, with a mixture of cauliflower and broccoli, with minced celery in place of onion for someone who doesn’t do onions, with different gluten-free flours (coconut seems to work best for me) and doubling the recipe. It’s all good! I’m hoping as I continue to make it I’ll come to know the recipe by heart.
Many thanks for a recipe that I have a feeling will become an old favorite.
Kelly Roenicke
Yay! I’m so happy to hear that you like this recipe! Those substitutions sound great!