Description
You’re going to love this cheesy cauliflower casserole. It’s the comfort food equivalent of a warm blanket!
Ingredients
Scale
- 1 small to medium cauliflower head (about 1 pound), chopped into bite size florets
- 2 leeks, white parts only, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 ounces low fat cream cheese, room temperature
- 3 tablespoons sour cream
- 1 tablespoon white or awase miso paste (optional but recommended)
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 2 scallions, chopped
- Vegan bacon bits (such as McCormick Bac’n Pieces)
Instructions
- Preheat oven to 375 ºF.
- Lightly grease a 1.5 qt casserole dish.
- Fill a pot with water and 2 teaspoons of salt, and bring it to boil. Add cauliflower florets and boil for 5 minutes, until they are soft but still yielding a crunch. Drain and transfer to a large mixing bowl.
- Meanwhile, add olive oil and leeks in a pan over medium heat and cook until leeks are tender. Add them to the mixing bowl.
- In a bowl, whisk cream cheese, sour cream, and miso paste until smooth. Stir in garlic powder and season well with salt and pepper.
- Pour the mixture over the cauliflower and leeks and mix with a spatula until the vegetables are evenly coated.
- Spread the cauliflower mixture into the casserole dish and top with cheddar cheese. Bake in the oven for 20-25 minutes, until the cauliflower is tender and cheese, melted.
- Take the casserole out of the oven and top with scallions and bacon bits. Serve.
Notes
Store any leftovers covered in the fridge for 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 302
- Sugar: 4.1g
- Sodium: 333.3mg
- Fat: 22.5g
- Saturated Fat: 9.5g
- Unsaturated Fat: 1.7g
- Trans Fat: 0.3g
- Carbohydrates: 14.8g
- Fiber: 2.7g
- Protein: 12.4g
- Cholesterol: 43.5mg
