Vegan Cauliflower And Green Bean Casserole Recipe

While the original recipe is still popular, many cooks prefer a homemade version with fresher ingredients. Michelle Bottalico altered the classic recipe to include cauliflower and be plant-based. 

– ½ pound green bean – ½ pound cauliflower floret – 2 tablespoons olive oil – 1 large shallot, chopped – 2 garlic cloves, peeled and minced – ½ pound cremini or white button mushrooms, sliced – 3 tablespoons all purpose flour – ½ cup white wine – 1 cup vegetable broth – ¼ cup tahini – ½ teaspoon salt – ¼ teaspoon pepper – 1 ½ cups fried onion



Start boiling a large pot of salted water. Remove the green beans' stems and cut them in half. Break up large cauliflower florets to make them all the same size. 

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Sauté shallots, garlic, and mushrooms for 5 minutes until translucent and mushrooms have shrunk. Stir in the flour for 2 minutes to coat the mushrooms.

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Take care to dissolve all the tahini in the broth. After adding salt and pepper, simmer the mixture for 5 minutes, stirring occasionally, until slightly thickened. 

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Oil a baking dish and pour the mixture. Fry onions and add to dish. Bake until sauce is bubbly and onions are lightly browned, 15 minutes.

Green Blob


Pomegranate-Glazed Salmon Recipe 

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