A crisp green salad is the perfect accompaniment to this cozy casserole made with cauliflower, potatoes and white beans. For variation, add a layer of sliced tomatoes when assembling for a pop of colour and even more veggies. You can also make this with sliced sweet potatoes instead of floury ones, if you prefer, or use one of each.


  •  1½ cups/260g cooked* or 1 (400g) BPA-free tin or Tetra Pak salt-free white beans, drained and rinsed
  • ⅔ cup/90g nutritional yeast
  • 1½ tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons white miso paste
  • 1 teaspoon salt-free mustard
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 (½-inch/1cm) piece fresh turmeric, grated, or ½ teaspoon ground
  • ½ teaspoon garlic powder
  • Ground black pepper
  • 2 cups/500ml Light Vegetable Broth 
  • 1 head cauliflower, cored and cut into ¼-inch/5mm slices
  • 2 floury potatoes, thinly sliced
  • ¼ cup/25g finely ground walnuts
  • ½ teaspoon smoked paprika


In a food processor or high-powered blender, combine the beans, nutritional yeast, lemon juice, apple cider vinegar, miso paste, mustard, onion powder, thyme, turmeric, garlic powder and black pepper to taste. Blend until very smooth. Add the Light Vegetable Broth and blend again. Taste and adjust the seasonings, if needed.

Preheat the oven to 200°C/400°F/gas mark 6.

Spread a thin layer of the sauce in the bottom of a large, shallow baking dish. Top the sauce with cauliflower slices so they evenly cover the dish in a single layer. Top the cauliflower slices with a layer of potato slices and then a layer of the sauce. Continue to layer with the remaining cauliflower and potatoes, ending with a layer of sauce on top.

Cover tightly and bake for 45 minutes. Remove from the oven and sprinkle the top with the ground walnuts and smoked paprika. Return the dish to the oven and bake, uncovered, until the vegetables are tender and the top is golden brown, about 15 minutes longer. Serve hot.

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