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Cheesy Cauliflower Casserole

1 large head cauliflower , cut into bite-size florets (about 2.5 pounds)
1 cup panko breadcrumbs
2 tablespoons vegan butter , melted (+ more for greasing dish)
Peter Rubi Plant-based Queso
Optional Toppings
Fresh-cut parsley
Crushed red pepper flakes
  1. Preheat oven to 400° F. Lightly grease a 3-quart casserole dish and set aside. Combine the melted butter, breadcrumbs and a pinch of granulated garlic in a small bowl. Set aside.
  2. Steam Cauliflower by placing about 1" of water into a med/large pot that will fit a steamer basket. Place your basket on the bottom and cover pot with a lid. Turn heat to high and bring to a boil. Once boiling, turn heat to med-low to maintain a low boil and place cauliflower florets into the basket. Cover and steam for 7-10 minutes, until just tender. Uncover and remove from heat. 
  3. Pour cheese sauce into a medium skillet/pot over medium heat. Cook for 4-5 minutes until it thickens up a lot and becomes slightly stretchy. Stir often to prevent burning. If sauce is too thick for your taste, you can add a little vegetable broth to thin it out. To thicken, add coconut milk.
  4. Pour 1/2 the cheese sauce on the bottom of the greased casserole dish. Now add the cauliflower on top in one layer. Pour the remaining cheese sauce on top of the cauliflower. Now sprinkle with prepared breadcrumbs and cover with foil. Place in the oven for 15-20 minutes, until cheese is hot and bubbly.
  5. Remove foil and bake for another 10 minutes or until breadcrumbs are light golden brown. Remove from oven. *Sprinkle with optional fresh-cut parsley and crushed red pepper flakes. Enjoy! 
Recipe Adapted from