Cauliflower-Broccoli Casserole with Vegan Mince
Cauliflower is a true superstar among vegetables! Whether breaded as vegan chicken wings, whipped into a creamy dish with lots of olive oil, roasted in thick slices, or blended into a creamy soup, it’s endlessly versatile. Unfortunately, my relationship with cauliflower had a rocky start during my elementary school days: back then, my cafeteria served it overcooked, bland, and with a musty smell—those were my only associations. Thankfully, this childhood memory was erased some time ago with this brilliant cauliflower casserole!
The dish has simple components: lots of cauliflower, broccoli, potatoes, vegan ground meat, a creamy béchamel sauce, and tons of vegan cheese. These ingredients pair perfectly, and with some nutmeg and pepper, they create a wonderful comfort food you can quickly cook all year round. Cauliflower has become a beloved kitchen staple for me.
If you find fresh cauliflower, use the leaves and the thinner parts of the stem—they’re packed with nutrients and completely edible. You can use frozen cauliflower instead if you crave this casserole outside the cauliflower season (May to October).
For an extra flavorful twist, you can substitute the vegan ground meat with vegan bacon bits or diced smoked tofu. Sauté them in a pan with garlic and chopped onion until crispy, and then layer them between the cauliflower, broccoli, and potatoes.
If you’re planning a larger meal, this casserole pairs perfectly with a fresh side salad, such as a vegan cucumber salad, the vegan broccoli salad with green aioli dressing, or our vegan winter grain bowl with turmeric dressing.
Cauliflower-Broccoli Casserole with Vegan Mince
Ingredients
For the Casserole:
- 1 kg (2.25 lbs) cauliflower
- 500 g (1 lbs) broccoli
- 500 g (1 lbs) waxy potatoes
- 2 onions
- 2 garlic cloves
- 25 g (1 oz) chives
- 250 g (8.75 oz) fresh vegan ground meat
- 150 g (5.25 oz) sunflower seeds
- 300 g (10.5 oz) vegan shredded cheese
- 50 g (1.75 oz) panko breadcrumbs (or regular breadcrumbs)
- plant-based oil for frying
For the Béchamel Sauce:
- 50 g (1.75 oz) vegan butter (0.5 sticks)
- 20 g (0.75 oz) all-purpose flour (Type 405)
- 500 ml (2 cups) plant-based milk
- 4 tbsp nutritional yeast
- 100 g (3.5 oz) vegan shredded cheese
- nutmeg
- salt
- pepper
For the Salad:
- 200 g (7 oz) lamb’s lettuce
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- salt
- pepper
Instructions
Cut the cauliflower and broccoli into small florets and dice the stems into 1 cm cubes. Chop the leaves into small pieces as well. Peel and dice the potatoes. Peel and finely dice the onions and garlic cloves. Slice the chives into fine rings.
Cover the potato cubes in a large pot with plenty of salted water, bring to a boil, and cook for about 5 minutes. After 2 minutes of cooking, add the cauliflower and broccoli pieces and simmer for 3 minutes. Drain the vegetables in a colander and set aside.
Meanwhile, heat vegetable oil in a pan and sauté the onion and garlic until translucent. Add the vegan mince and cook until well browned. Season with salt and pepper.
Toast sunflower seeds in a pan without oil until golden. Set aside one tablespoon for the salad.
For the béchamel sauce, melt vegan butter in a pot. Stir in flour and pour in plant-based milk. Add nutritional yeast, nutmeg, salt, and pepper to a vigorous boil for about a minute. Then, stir in vegan cheese until melted. Pour the sauce over the cauliflower mixture.
Preheat the oven to 180°C / 356°F(top/bottom heat) and grease a rectangular baking dish (30 x 40 cm / 12 x 16 inches) with vegan butter or vegetable oil. Spread the cauliflower-broccoli-potato mixture, the browned vegan mince, toasted sunflower seeds, and most chives evenly in the dish. Pour the vegan béchamel over everything and mix well.
Mix vegan shredded cheese with panko breadcrumbs and sprinkle over the casserole until the vegetables are fully covered. Bake the casserole for about 25 minutes at 180°C (356°F) (top/bottom heat) until a golden-brown crust forms and the vegetables are tender but not overly soft.
Tip: If the vegan cheese crust hasn't browned by the end of the baking time, you can briefly use your oven's broiler function to achieve a golden-brown finish.
- While baking the casserole, wash and drain the lamb's lettuce, roughly tear it, and place it in a bowl. Toss with the remaining toasted sunflower seeds, olive oil, balsamic vinegar, maple syrup, salt, and pepper. Serve the salad alongside the baked casserole, and sprinkle the casserole with the remaining chives.
