Cauliflower and Crispy Onion Casserole

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

For topping

  • 1 cup french fried onions
  • 1 tbsp dried parsley, chopped
  • 1/4 cup vegetable or mushroom broth
  • 1 tbsp vegan margarine


  1. Preheat oven to 350F degrees and prepare a large baking pan with parchment or silpat liner.
  2. Chop the cauliflower heads in to small florets (or you can buy pre-cut florets).
  3. Arrange the cauliflower and garlic cloves on a prepared baking sheet and lightly brush with olive oil.
  4. Bake cauliflower and garlic for 25 minutes, or until caramelized and soft.
  5. 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.
  6. Transfer to a large bowl and fold in vegan margarine, nutritional yeast, chives, paprika, liquid smoke, lemon juice, and salt and pepper, to taste.
  7. Transfer to a lightly greased (with olive oil) casserole dish.
  8. In a separate dish, mix softened vegan margarine, vegetable broth, and parsley together. Lightly moisten the french fried onions with this mixture.
  9. 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.
  10. Scoop generous portions and serve with a drizzle of gravy and more fresh chives.

Recipes by Ashlee Piper

Illustration by Evie Shaffer

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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