Roasted Cauliflower and Cheese Bake

I find cauliflower is the one vegetable I pick up at the market because of the “shoulds” lurking in the back of my mind — not the “wants”. I developed this recipe with the goal of making a dish with cauliflower as the hero ingredient: a dish that challenges my ho-hum expectations for this “cole” crop and incites me to look at cauliflower with curiosity and possibility (okay I’m a little dramatic today, but you get the idea!)

I think this dish is best described as a fusion of shepherd’s pie and cheesy potato casserole. Here, roasted cauliflower and potatoes are paired with savoury parmesan cheese cream sauce and nutty undertones of wild rice. If you are a cauli-skeptic I encourage you to give this a try and would love to hear your feedback.



1/Steam nugget potatoes (unpeeled & coarsely chopped) and chopped cauliflower florets.
2/Cook wild rice blend as directed (see product recommendation below)
3/Prepare vegan parmesan cheese (see recipe below)
4/Prepare cream sauce (see recipe below)
5/Preheat oven to 375F, then follow instructions for Casserole.

Parmesan Cheese-Ingredients

3/4 cup cashews, raw (110g)
1 tsp hemp seeds, raw and unshelled
1 tsp Himalayan pink salt
1/4 tsp garlic powder
2 tsp lemon juice, fresh


1/Place cashews and hemp seeds in the Thermomix mixing bowl. Grind 7 sec/Speed 7.
Note: Be careful not to overgrind.
2/Add salt and garlic powder to the TM bowl. Using the Turbo setting (1.0 sec) pulse twice.
3/Add lemon juice to the TM bowl. Using the Turbo setting( 0.5 sec) plus three times.
Transfer the prepared cheese to a small mixing bowl; set aside.

Cream Sauce-Ingredients

2 Tbsp vegan butter
1 cup vegetable broth (1 cup water + 2 tsp vegetable bouillon powder)
1/4 cup flour, all-purpose
2/3 cup almond milk
Pinch of Himalyan pink salt


1/Place all ingredients in the Thermomix mixing bowl.
2/Whisk 3.5 mins/85C/Speed 3.
Reminder: When using the butterfly whisk attachment use a maximum speed of 4. 3/Transfer to a large mixing bowl; set aside.


1 onion peeled, halved (70g)
2 garlic cloves, peeled (5g)
1 celery stalk, chopped coarsely (80g)
Olive oil (5g)
Pinch of Himalayan pink salt

Steamed potatoes & cauliflower
Cooked wild rice blend
Cream sauce (see recipe above) 
Parmesan cheese (see recipe above)


1/Put onion, garlic and celery in Thermomix bowl. Chop 5 sec/Speed 5. Using the spatula, scrape down the sides of the bowl.
2/Add oil and salt to the TM bowl. Sauté 3 mins/120F/Speed 1. Transfer to the large mixing bowl with
3/Coat the bottom of your oven-safe ceramic deep dish with a thin layer of vegan butter. Add steamed potatoes, steamed cauliflower and cooked wild rice blend to the dish and mix to combine. 
4/Transfer the sautéed onion-garlic-celery mixture from the Thermomix bowl to the large mixing bowl containing reserved cream sauce. Add prepared parmesan cheese. Stir until combined. Your casserole sauce is now ready.
5/Spread the sauce over the potato-cauliflower-rice mixture. Lightly sprinkle with salt.
6/Bake for 20 mins or until golden.

If you like this dish you will also fall in love with our Sheppard’s Pie recipe.

Product Recommendations

*Earth Balance® Buttery Spread [Original]
*HarvestSun® Vegetable Bouillon Powder
*Lundberg Family Farms® Wild Blend Rice® [Contains brown rice, sweet brown rice, wild rice, red rice & black rice]

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.




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About Meagan Lamontagne