A cheezy buffalo cauliflower casserole topped with spinach and kale, that is soooo unbelievably tasty, you won’t even know it’s healthy! Vegan | Oil free | Gluten free
Prep Time:10 minutes
Cook Time:55 minutes
Total Time:1 hour 5 minutes
Yield:9 pieces 1x
2 Cauliflower Heads (You can definitely only make it with 1 but you’ll have a smaller casserole.)
a handful of kale (around 35g or 2 to 3 individual stalks), roughly chopped
a handful of spinach (23g), roughly chopped
Homemade Spicy Buffalo Cream Sauce:
1/2 cup (76g) of cashews
1 red bell pepper (roughly 153g)
1 tablespoon (12g) apple cider vinegar (ACV)
6 sun-dried tomatoes (31g) (soak for at least 20 minutes, save the water.)
2 teaspoons of garlic (10g) and onion powder (8g)
1/2 teaspoon (2g) of cayenne pepper or more depending on your tolerance to spice.
1/2 cup (97g) of sun-dried tomato soak water (you can use regular water, too)
Optional: 1/4 teaspoon of pink himalayan salt
Vegan Garlic ‘Cheeze’ Sauce:
1 cup (123g) cashews
2 garlic cloves (9g)
2 tablespoons (25g) of lemon juice
3 tablespoons (24g) of tapioca powder
1 tablespoon (11g) of onion powder
1/4 teaspoon (3g) Himalayan salt
1 cup (219g) of water
Cut up cauliflower into florets and bring to a boil for 20 to 25 minutes or until tender. In the meantime, preheat the oven to 350F.
Make the spicy buffalo cream sauce. Mix all ingredients in a blender until smooth and set aside.
Drain cauliflower florets and coat with spicy buffalo cream sauce. Place coated cauliflower in casserole dish and roast in the oven for 20 minutes.
Make the vegan garlic cheeze sauce. Mix all ingredients in the blender until smooth, set aside. Chop the kale and spinach if not chopped yet.
Remove cauliflower from the oven when finished and top with chopped kale and spinach, and pour vegan garlic cheeze sauce on top of greens. Place casserole dish back in the oven (on the 2nd rack preferably) and roast at 350F for another 10 minutes.
Remove, let cool, and serve.
I had some left over vegan sundried tomato walnut taco meat, and so I sprinkled that on top. You can find the recipe for that here.
I used a 9×4 glass casserole dish.
Tastes even better the next day, leftovers are perfecttt for lunch.
For reference: The cauliflowers that I use range in weight between 600g and 800g