American•comfort

Cauliflower Casserole

You're going to love this cheesy cauliflower casserole. It's the comfort food equivalent of a warm blanket!

Ingredients

Quantities are shown as originally provided.

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)

1
Preheat oven to 375 ºF.
2
Lightly grease a 1.5 qt casserole dish.
3
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.
4
Meanwhile, add olive oil and leeks in a pan over medium heat and cook until leeks are tender. Add them to the mixing bowl.
5
In a bowl, whisk cream cheese, sour cream, and miso paste until smooth. Stir in garlic powder and season well with salt and pepper.
6
Pour the mixture over the cauliflower and leeks and mix with a spatula until the vegetables are evenly coated.
7
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.
8
Take the casserole out of the oven and top with scallions and bacon bits. Serve.