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With blended cashews, this creamy cauliflower and sweet pepper bake is a feast for the eyes and the tastebuds while still being dairy-free.
I love tribelli peppers! I also love baked cauliflower.
Which is probably why this recipe tastes absolutely amazing to me! Not only does it smell incredible, it also looks super pretty. Adding these bright peppers, to a usually boring white winter dish, adds a fun pop of colour that everyone will enjoy. 
The tribelli peppers make this common comfort food dish way more exciting! How could you not love these festive colours!
This recipe is one hundred percent gluten free and dairy free, just like all my other recipes. There is something about creating a common dish with a healthier spin, that makes my heart jump for joy. I love being able to enjoy a classic meal, that doesn’t hurt my stomach after eating it! And no guilt – the best way to eat!
This cauliflower bake is loaded with golden cauliflower, and a creamy + garlicky + dairy free sauce.. all baked to perfection with soft and pretty tribelli peppers. What makes this recipe so creamy is the cashews! I know shocking right?! It is like a thick cashew milk.
I added in nutritional yeast to make it taste more “cheesy”. This is an mouth watering trick I learned while attempting to go vegan last year! Nutritional yeast is a great additive for all former cheese lovers!
This is definitely one of those recipes you want to whip out at a family dinner to impress everyone with your healthy, yet delicious, cooking skills. It is one of those recipes you want to have a family dinner party just so you can make it.. And the best part of this recipe is you can easily make an extra large dish of it to ensure you have left overs for the next few days! I had left overs for three days that last time I made this recipe. It is the perfect side dish to so many meals!
Here are some of the great pairings I enjoyed with this recipe:
– Sweet Maple Salmon
– Thai Spring Rolls
– Quinoa Enchiladas
– Veggie Burgers
The other thing that I want to mention that makes this recipe amazing is that it is low carb! For anyone who is on a Keto diet, this recipe is one you can eat everyday!
I used Tribelli peppers from Divine Flavor. They’re stunning and so crunchy and satisfying. Find them at your local grocery store.
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Vegan: Creamy Cauliflower and Sweet Pepper Bake
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Vegan
Description
A comforting vegan bake, creamy from blended cashews and packed with roasted veggies. Perfect for a weeknight dinner or a casual get-together.
Ingredients
- 1 tsp olive oil
- 1 cups (237 ml) chopped white onion
- 5 cloves minced garlic
- 3 cups (710 ml) cauliflower
- 1 cups (237 ml) chopped tribelli peppers
- 1/3 cup water
- 1/4 cup cashews blended with 2 cups (473 ml) water
- 1 tsp pink salt
- 1 tbsp nutritional yeast
- 1 tsp oregano
- 1 tbsp chopped green chives
Instructions
- Preheat oven to 350°F (177°C).
- Heat olive oil in a large pan over medium heat. Sauté onion and garlic until the onion is soft.
- Add the cauliflower, tribelli peppers, and water. Cover and simmer on low for about 10 minutes, or until the cauliflower is semi-softened.
- Add cashew cream, pink salt, oregano, and nutritional yeast.
- Remove the lid and bring to a boil for 1 to 2 minutes to thicken the creamy cashew sauce.
- Add the mixture to a baking dish.
- Bake in the preheated oven for 30 minutes, or until lightly golden on the surface.
- Remove from oven and cool for approximately 10 minutes.
- Sprinkle with chives and serve.
Notes
- For a richer flavor, roast the cauliflower and peppers before adding them to the pan.
- To make this dish spicier, add a pinch of red pepper flakes with the oregano.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 10
Frequently Asked Questions
How do I prepare the cashews for the creamy sauce?
Soak the cashews in water for at least 4 hours or overnight, then drain and blend them until smooth to create a thick, creamy texture.
What type of nutritional yeast should I use for the best flavor?
Use fortified nutritional yeast, as it provides a cheesy flavor that complements the creamy sauce beautifully.
Can I substitute the tribelli peppers with another type of pepper?
Yes, you can use other sweet bell peppers, but tribelli peppers add a unique flavor and vibrant colors that enhance the dish.
