Cheesy Cauliflower Rice & Broccoli Bake

This was amazing! I added crunchy onions on top and it was soo good! My two year old had 4 servings! Between my husband, 2 year old, and myself we ate nearly the whole thing! I’ll definitely make it again!

So yummy! We added chickpeas and spinach, it was delicious! Thanks so much for so many tasty recipes!!

Awesome! Loved this recipe and will definitely make again! Was a bit labour intensive but I think that is because it was the first time I made it – even warmed up nicely the next day … fair disclosure – added probably a lot more garlic as I had colossal garlic and I live garlic. Also was he generous with the vegan Parmesan cheese. Bottom line – it’s a keeper big time!

A creative recipe that is decadent and full of vegetables. We were out of broccoli so I subbed in mushrooms. It was dense so I may try making it fluffier in future iterations.

So delicious. Even my husband l, who likes vegetables as much as a two-year-old, LOVED this dish.

Pure awesomeness! Didn’t have enough rice cauliflower so subbed a little cooked quinoa. Sprinkled toasted almond bits on top. Came out of oven 10 minutes ago and it is almost gone.!

What a perfect winter dish! I brought this to Christmas Day dinner and it was such a hit, as in people were going back for seconds and thirds. Next time I will definitely try throwing in the kale. To be honest, it’s a bit of a time and labor investment with all the chopping, steaming, ricing and blending but it’s really worth it for a special dinner or a weekend. Can’t wait to make it again!

We love your recipes oh so much! This one didn’t hit the mark for us sadly :/ The flavor was really good but it was so watery. We followed the instructions exactly as stated. Wondering if extra flour was needed down the line?

This recipe is amazing! I subbed the cauliflower rice for a cup of regular cooked white rice and didn’t steam the broccoli. I prefer my broccoli to have some crunch and it turned out perfect! The stalks had some crunch still and the florets were soft still. Highly recommend!

This is amazing. Simply amazing. The sauce is exquisite. You are absolutely my go-to now for vegan recipes and you never fail to disappoint me. My store didn’t have raw cashews, only roasted, and I wasn’t sure if that would work so I used raw almonds and it is absolutely fantastic. I did everything else the exact same (used flour as we don’t have a problem with gluten). Thank you SOOOO much! I made a double batch and am taking it to three different Thanksgiving dinners. Woo hooo!

I love this recipe so much! I’ve been making it for at least a year and it’s part of my regular meal planning. I’ve used a variety of add-ins: chickpeas, kale, quorn nuggets. It always turns out great and is very satisfying. Thank you for your amazing content. I really rely on the recipes and find them to be very accessible and satisfying.

I used flour instead of arrowroot starch and included kale. It was really good, and my picky boyfriend loved it! I feel like I could have added more salt, but I just sprinkled it with more vegan parm and that worked perfectly!

So good! I subbed the cauliflower with cooked brown rice and did everything up to the step of baking. Tossed everything in the large pan and let it crisp up a bit to save some time. Delish!

Oh my goodness this was sooo delicious! My first recipe from you and I’m in love. The sauce.. wow. Could not stop eating it on it’s own. I added quinoa and kale and I think maybe in the future I’ll even try it with mushrooms?! Making your recipes for the rest of the week so excited to see how they turn out =)

This is cooking right now and I’m already giving it 5 stars – because I licked the spoon…ok I ate a few spoonfuls while putting in the dish to bake.
I added kale and quinoa and chickpeas on top…hoping they crunch up in the oven.
Looking for ideas of what to serve if I use this as a side dish. Thanks for another amazing dish!

I was very intrigued as to how this dish was going to taste so decided to give a try after reading all the positive remarks. Turns out, it tasted delicious. Love how it tastes and feels so comforting yet at the same time you don’t feel uncomfortably full after eating it. Will definitely be making this again.

This was so good!!! The sauce is incredible, I had to stop myself from eating all of it with a spoon. I added the chickpeas and ate it as an entree, and it was really filling and delicious.

I use your recipes all of the time. They are so versatile. I made a variation of this tonight and it was incredible and comforting and so filling !

This was so delicious! My non vegan husband loved it too! It reminded us of the cheesy vegetable casserole that his mom used to make, just withought the eggs and dairy. Super yummy! I couldn’t wait to wake up and have the leftovers for breakfast! Thanks!

Made this for a group of non-vegans and every single person loved it… I’m not counting the five year old, right now. So, yes. Every. Single. Person. Lol. Pretty much followed the recipe to a ‘T’. Used flour for lack of arrowroot and more than the recommended 2 cups of broccoli to sate my love of them… uh… lovelies. Thanks for another stellar job. This continues to be my go-to recipe site!

This is one of my favorite vegan casserole recipes. It tastes great served with some hot sauce! I would definitely suggest using extra salt/vegan parmesan for additional flavor.

Made this for dinner tonight. Turned out pretty good! Next time, maybe I would try blending cashews in the sauce to make it a little richer.

Hello from across the bridge in Vancouver!
Ten stars for this dish. Crazy good. I followed the recipe exactly, also adding about a cup and a half of chopped kale before I baked it. OHHHHHHHHH MAN. So, so good! Loved the extra texture from the kale, too. I served it alongside a Tofurky ham roast tonight, and it reminded me of a comfort meal I would have eaten when I was a kid, minus all the gnarly ingredients and animal suffering. This will for sure be my go-to recipe for potlucks and holidays. Thanks so much for a solid side dish!

Such a great recipe! I added about 1/2 cup white wine in place of some milk to be adventurous and it turned out great! Also since I’m not vegan I added about a pound of shredded cooked chicken to make it a main course. Thanks so much!

Yum! This was a great recipe! My little ones all devoured it. If anyone is looking for a kid friendly recipe, this is it! I will be making this regularly.

Just made this with a few variations – sautéed an onion, didn’t blend the sauce (I was feeling lazy and din’t want to wash the blender), added some curry, used your chickpea suggestion, and added some chopped kale. Delicious! Thanks for such a great recipe!

I made this today to clean out my fridge; OMG, this is comfort food. Next time I will prep earlier. it takes a few minutes to make the sauce and prep the cauliflower and broccoli. It was worth it. I love this one.

It was very good. I think that next time I will add fried onion rings on top too. Thanks!

I made this for my boyfriend and sister in law which both raved about it. This dish was flavorful, filling and loved all the textures in this meal. Big thanks for this well written recipe!!

Oh. My. Gaahhhhd.
This was AMAZING. My 2- and 3-year old devoured it. And I added kale! I had to fight my husband for seconds.
You never let me down, but this was remarkable. Thank you so much!

Amaz-zing! Super easy to follow. Made for my wife and I last night. Added the optional kale and quinoa for a master piece. Will make again! Side dish glory, but ate as entrée. Dana, your recipes have made it easy for us to remain plant based eaters! I heart you! Thank you so so much!

This recipe was pretty good! — I am not vegan or gluten free but try to limit my animal product intake and it was still satisfying for a cheese lover. Only problem was that it only filled half my 9 x 13 dish…

Delicious! It is an excellent comfort food for the winter. The family loved it.

I used the kale option and also threw in some leftover quinoa after cover-cooking the cauliflower “rice”.

The taste makes it worth the time factor, but I might not do this again unless I have someone else washing the dishes or it’s for a special occasion. And I WILL do it for special occasions: it’s definitely one of those impress-your-non-vegan-friends-at-the-potluck kind of dish.

I’ve been wanting to make this recipe for a month now. Being in AZ, this is finally the perfect time for some warm belly food. I pretty much followed the recipe. I did use organic flour in place of arrow root (no one in the house has gluten issues). While there are quite a few steps, I saved some time by having the cauliflower and broccoli ready to go right in a head of time. I also used a deeper pan for the sauce so I could use my emersion blender so I didn’t have to go from pan to blender to pan. Both my non-vegan husband and teenager were really surprised how much they liked it. I will definitely make this one again!

This was really yummy! I made it for our Christmas eve dinner and my husband LOVES it. We’ve also been eating the leftovers as a warm dip with ritz crackers and it’s perfect! I do have a question about the vegan parm though- is there a particularly brand you love and used? The vegan parm I used has a slightly “chemical” taste to it so I’d rather switch brands (or make my own) next time!

I made this tonight and really liked it. A few changes- I skipped the arrowroot completely. I was low on milk so I put put about a cup of cashews in the blender with water and added that- made it creamy w/o the additional thickener. I also skipped cooking the cauliflower and just put it in the sauce on the stove. I put the broccoli, yeast, and salt and pepper right in the casserole dish and put the sauce w/cauliflower grated in right over it. I forgot to grease the pan and it came out just fine.

Really an excellent recipe. Thanks!

I love this dish, and decided to make the gluten-free version of the sauce with arrowroot starch. The starch turned the lovely cheesy sauce into kindergarten paste! I didn’t want it to ruin the dish, so I had to toss it and make a new sauce with flour, as originally posted. Do not use the arrowroot starch!

OMG! I made this last night and my husband and I ate the entire dish! I coudn’t find arrowroot so used Bob’s Red Mills Tapioca Powder. I accidentally dumped all of the batch of vegan parm into the creamy mixture, but was fine since I made more for topping! I usually skip the garlic and did here and was still amazing. Since it was our main dish, we pan fried some leftover linguini in a tiny bit of olive oil and mixed it w/ the dish so it ended up like a creamy alfredo pasta sauce.
Husband said this was one of the best things I’ve ever made!
Thanks for this recipe!!

I’m not able to cook the garlic and flour without the almond milk. I ended up burning the garlic. So I just put the milk and flour together at the same time. It still turned pretty good, even with some burned garlic. I thought I had the sauce the right consistency, but apparently it was too thick. There was also too much garlic for my taste. I’m going to try it again but with less garlic.

Absolutely fabulous and so comforting! I made it in the morning and it sat on the counter all day then popped in the oven for dinner!

This was sooo good!! One of my favorite recipes I’ve ever made! It tasted exactly like cheese!! Thank you!!!

Four stars!!

Very very good! Perfect for this cold and rainy weekend. I omitted some salt (as per usual) and added some sliced tofu and sriracha for a full meal.
Thank you :)

Even better than I expected!!!! The sauce is to die for!

My family loved it, so it’s going back on our meal plan next week.
I didn’t drain the water from our cauliflower and it didn’t seem to make a difference in texture (which is cool because I love skipping a step or two to save time lol)
Thanks so much for this recipe!

^it didn’t register the stars .-.

My Mom made this the other night, and it was delicious! Even as a mushy leftover: delicious! :D

Loved this recipe! This is definitely a keeper! Amazing.

Totally delicious and satisfying and healthy (all those cruciferous veggies!)! I made this for dinner tonight with the chickpeas added in. It was just as tasty as I would expect a MB recipe to be! My boyfriend also enjoyed it, and he can be a little picky about these type of dishes. I could see this being a hit at a potluck or Thanksgiving.

I had to knock this down to 4 stars b/c it involved a lot of steps and different pans and skillets. I was able to skip one of the steps by not returning the sauce to the skillet after blending. It seemed pretty thick in the blender, so I just skipped reheating it. This allowed me to use the same skillet to cook the cauliflower.

Wow. Just wow. I made this tonight for dinner, followed it exactly (adding some kale) and it was AMAZING!!!!! It really tastes like cheese! Incredible. Thank you Dana. I know you must have put a ton of work into this recipe and it’s greatly appreciated. =) I’ll be making this for holiday parties for sure!

OMG this is SOOO GOOD! I made it last Thursday so my husband would have something to eat over the weekend while I was away. It is the perfect base for Dana’s vegan parm that I use on literally everything. At first I was a little intimidated because it has so many steps. It took me a little longer but now that I have made it once I could significantly cut the time down. I didn’t have a cheese grater and only had a hand grater with very very small holes. As a result it ended up less like rice but was still delicious in the recipe. I think this recipe would be a great one to have when family comes to visit!

Delicious!! I have been a bit wary of using thiiis much nutritional yeast/ vegan parm in one dish, but I finally made it tonight and it was so creamy and comforting! And healthy, too. I didn’t have plain almondmilk on hand, so I subbed 1/2 almond/coconut milk blend and 1/2 vegetable broth to add some more flavor. I also added spinach; next time, I’ll definitely try it with some chickpeas too!

Wow, just finished making and eating this dish! I added chickpeas to make it a full meal. Both my husband and toddler devoured it (as well as I). The cons were it took awhile to prepare, and I seemed to use a lot of dishes. The pros were a delicious, healthy meal for my entire family! I would describe it as traditional, comfort food (but it’s healthy!). Thank you so much for this recipe. I will be using it over the holiday season.

Made this earlier this week when both my baby and I caught a cold. It has been the most wonderful, comforting meal to eat all week for both of us! Thanks Dana!

For anyone who is looking at the comments trying to determine if you’re going to try this recipe, do it! At first look it seems a bit complicated and a lot of dishes to dirty but it is totally worth it. If your skillet if big enough you can skip the bowl and mix everything in the skillet before transferring to the baking dish. Next time I might try making the sauce in a pan deep enough for an immersion blender to save on the full blender cleanup. To save prep time for mid week, I riced my cauliflower and steamed broccoli the night before so it came together really quickly. SO, SO GOOD! thanks for another winner, Dana!

I made this last night for a little potluck, and all I can say is wow. Everything on the menu had to be gluten and dairy free, since we all have food issues, and it was a huge hit. It was the perfect comfort food without making you feel like you’re going to burst afterwords. I added some homemade tempeh bacon to it to make it an entree. After the potluck, my husband just looked at me and said, “You’re making that again, right? We have enough to make more at home?”

Just made this tonight – DELICIOUS! The only sub I made was whole wheat flour for arrowroot. I’ve already recommended this recipe to a couple friends who will likely enjoy it as much as I did!