Description
This creamy asparagus, cauliflower, and broccoli casserole is an easy, wholesome vegetable bake that’s naturally dairy-free, gluten-free, and packed with flavor. Tender asparagus, broccoli slaw, cauliflower rice, coconut milk, nutritional yeast, and fragrant spices come together in one comforting casserole that’s perfect as a light main dish or a versatile side.
Ingredients
- 1 large bunch asparagus, washed and dried
- 2 cups cauliflower rice (fresh or frozen)
- 2 cups broccoli slaw
- 1 medium to large onion, chopped
- 3 tablespoons nutritional yeast
- 1/2 cup full-fat coconut milk
- 2–3 tablespoons hemp hearts
- Cumin, nutmeg, garlic powder, onion powder, dried thyme, salt, and freshly ground black pepper, to taste
- Avocado oil or extra virgin olive oil, for sautéing
- 1 bunch fresh parsley, chopped, for serving
- Hot sauce, for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat a generous drizzle of oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent.
- Cut the asparagus into large bite-sized pieces. Add the thicker stem pieces to the skillet first, followed by the cauliflower rice and broccoli slaw. Add the asparagus tips last, as they cook more quickly.
- Add more oil if needed so the vegetables are lightly coated. Season generously with cumin, nutmeg, garlic powder, onion powder, thyme, salt, and pepper. Stir in the nutritional yeast and coconut milk, then cook for another 2–3 minutes, just until everything is well combined.
- Taste and adjust the seasoning as needed.
- Transfer the mixture to a ceramic or glass baking dish and spread it into an even layer. Sprinkle the hemp hearts evenly over the top.
- Bake for about 25 minutes, until hot and lightly golden around the edges.
- Finish with fresh parsley and serve with hot sauce, if desired.
Notes
About the broccoli slaw: I use a packaged broccoli slaw mix, which typically contains shredded broccoli stems, carrots, and sometimes cabbage. If you can’t find it, simply shred broccoli stems yourself or use finely chopped broccoli florets for a similar result.
Don’t overcook the vegetables during the stovetop step. The goal is simply to coat them with the seasonings and coconut milk before they finish cooking in the oven.
This casserole reheats beautifully and becomes even creamier after a night in the refrigerator.
Store leftovers in an airtight glass container in the refrigerator for up to 2–3 days. Reheat gently in the microwave or in a covered dish in the oven until warmed through.