Vegan cauliflower casserole with mushrooms and breadcrumb topping

Ingredients

• cauliflower 1 head
• coconut oil 1 tablespoon
• white onion 0.5 cups
• mushroom 8 ounces
• vegan butter 5 tablespoons
• breadcrumbs 1 cup
• vegan parmesan 0.5 cups
• nutritional yeast 1 tablespoon
• dried parsley 1 teaspoon
• salt 1 teaspoon
• ground black pepper 0.25 teaspoons

Tools

• oven
• saucepan
• skillet
• bowl
• baking dish
• water

Instructions

1. Preheat the oven to 175°C (350°F).
2. Place the cauliflower florets in a saucepan, cover with water, bring to a boil, and cook until slightly tender.
3. Drain the cauliflower and place it in a baking dish.
4. Heat the coconut oil in a skillet over medium-high heat. Add the onion and mushrooms and sauté until softened.
5. Spoon the mushroom mixture over the cauliflower in the baking dish.
6. In a bowl, combine the melted vegan butter, bread crumbs, vegan parmesan cheese, nutritional yeast, dried parsley, salt, and ground black pepper. Stir well.
7. Sprinkle the breadcrumb mixture over the vegetables in the baking dish.
8. Bake until the topping is lightly browned and the casserole is heated through.

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