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A close-up view of a serving of chicken casserole with cauliflower on a white marble surface.

Chicken Casserole with Cauliflower

A hearty and creamy casserole combining cauliflower, broccoli, and a flavorful cashew sauce, baked to perfection.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups florets of cauliflower fresh or frozen
  • 4 cups florets of broccoli fresh or frozen
  • 1 cup raw cashews soaked in hot water for 20 minutes
  • 0.5 cup almond milk without sugar
  • 3 tablespoons nutritional yeast
  • 1 tablespoon salt
  • 2 tablespoons olive oil for cooking
  • 2 teaspoons cornstarch
  • 2 cloves garlic minced
  • 0.5 teaspoon black pepper
  • 1 teaspoon onion powder
  • 0.5 cup breadcrumbs optional topping
  • 1 tablespoon lemon juice
  • 2 tablespoons parsley chopped, optional garnish

Method
 

  1. Preheat oven to 375°F (190°C) and lightly oil a baking dish.
  2. Boil water, add cauliflower and broccoli, then cook for 3-4 minutes. Drain and set aside.
  3. Blend soaked cashews, almond milk, nutritional yeast, cornstarch, olive oil, lemon juice, black pepper, and garlic until smooth.
  4. Mix sauce with vegetables, pour into baking dish, sprinkle breadcrumbs if using, and bake for 35-40 minutes until golden brown.
  5. Let sit for 5 minutes, then garnish with chopped parsley before serving.

Notes

Ensure cashews are soaked well for a creamy sauce.