Vegan Baked Cauliflower And Mushrooms Recipe

About this recipe

A hearty and creamy vegan casserole featuring tender cauliflower, savory mushrooms, and a golden breadcrumb topping. Perfect for a satisfying dinner solution.

Ingredients

• 1 Pc Cauliflower 1 Pc 500g To 700g
• 500G Mixed Wild Mushrooms, 500G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 250Ml Ktc Coconut Oil 250ml
• 1 L Plenish Organic Soya Barista Milk Long Life
• 1.5 Kg Bacheldre Organic Stoneground Strong Malted Blend Flour, 1.5Kg
• - Tata Salt
• - Schwartz Paprika
• 250G Granoro Breadcrumbs, 250G

Instructions

1. 1. Preheat your oven to 375°F (190°C) and grease a casserole dish with a small amount of vegan butter.
2. 2. Break apart 900 g of cauliflower into florets and steam them until tender, about 8-10 minutes. Arrange the cooked cauliflower evenly in the prepared casserole dish.
3. 3. Clean 900 g of mushrooms and slice them thinly. Heat 1 tablespoon of olive oil in a skillet over medium heat, add the mushrooms, and cook for 5-7 minutes until softened and lightly browned.
4. 4. In a saucepan, melt 4 tablespoons of vegan butter over medium heat. Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
5. 5. Stir in 6 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in 2 1/2 cups of unsweetened plant-based milk (such as almond or soy milk) until smooth.
6. 6. Add 1/2 teaspoon of salt, 1/2 teaspoon of paprika, and the cooked mushrooms to the sauce. Stir well and pour the mixture evenly over the cauliflower in the casserole dish.
7. 7. In a small bowl, mix 1/2 cup of breadcrumbs with 2 tablespoons of melted vegan butter and a pinch of paprika. Sprinkle this mixture evenly over the casserole.
8. 8. Bake the casserole in the preheated oven for 30 minutes, or until the top is golden and crispy. Serve hot.