Vegan Thanksgiving without a stuffed bird! Serve dishes to please every palate.
Cauliflower and Crispy Onion Casserole
For the Cauliflower
- 2 large cauliflower, core removed, chopped in to florets
- 4 large cloves of garlic
- 1 tsp olive oil, for brushing
- 1/3 cup nutritional yeast
- 1/4 cup vegan margarine, plus extra for topping
- 1/2 cup vegetable or mushroom broth
- 2 tbsp fresh chives, chopped
- 1 tbsp smoked paprika
- 1 tsp liquid smoke
- 1 tsp fresh lemon juice
- Freshly ground sea salt and pepper, to taste
- 1 cup french fried onions
- 1 tbsp dried parsley, chopped
- 1/4 cup vegetable or mushroom broth
- 1 tbsp vegan margarine
- Preheat oven to 350F degrees and prepare a large baking pan with parchment or silpat liner.
- Chop the cauliflower heads in to small florets (or you can buy pre-cut florets).
- Arrange the cauliflower and garlic cloves on a prepared baking sheet and lightly brush with olive oil.
- Bake cauliflower and garlic for 25 minutes, or until caramelized and soft.
- Place the roasted cauliflower and garlic in a large bowl, and puree with potato masher or immersion (stick) blender. You can also put in the food processor on high for a few seconds to get a good puree on the mash. Add your vegetable broth during this stage to get some viscosity to help with the mashing.
- Transfer to a large bowl and fold in vegan margarine, nutritional yeast, chives, paprika, liquid smoke, lemon juice, and salt and pepper, to taste.
- Transfer to a lightly greased (with olive oil) casserole dish.
- In a separate dish, mix softened vegan margarine, vegetable broth, and parsley together. Lightly moisten the french fried onions with this mixture.
- Spread French fried onion mixture on top of cauliflower casserole and bake in the oven for 6-10 minutes at 350F degrees, or until the onions and crispy and lightly browned.
- Scoop generous portions and serve with a drizzle of gravy and more fresh chives.
Recipes by Ashlee Piper
Illustration by Evie Shaffer