Incorporating anti-inflammatory foods into your diet is essential for long-term health, and this Vegan Cheesy Cauliflower, Spinach, and Cranberry Quinoa Casserole is the perfect recipe to get you started. Packed with nutrient-dense ingredients like quinoa, spinach, cauliflower, and cranberries, this casserole not only tastes great but also provides key health benefits to assist the body in reducing inflammation and promoting longevity. The cheesy almond flour topping makes it a delightful comfort meal that you can enjoy guilt-free.
Whether you are looking for a wholesome weeknight dinner or a nourishing meal to share with family and friends, this recipe checks all the boxes. Let’s dive into how to make this delicious dish.
What you'll need
For the Casserole:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 large head of cauliflower, chopped into florets
- 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 1 shallot, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- ½ cup dried cranberries (soaked in warm water for 10 minutes if desired)
- 1 cup vegan cheese (cheddar style or your favorite brand)
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp turmeric (optional, for color)
- Salt and pepper to taste
For the Almond Flour Topping:
- ½ cup almond flour
- 1 tbsp olive oil (or melted vegan butter)
- 1 tsp nutritional yeast (optional for a cheesy flavor)
- ½ tsp garlic powder or asafoetida powder (optional )
- Salt and pepper to taste
How to make it:
1. Cook the Quinoa
In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. Prepare the Cauliflower
Boiling Method:
Bring a pot of salted water to a boil. Add cauliflower florets and cook for 5-7 minutes until tender. Drain and set aside.
Roasting Method (for extra flavor):
Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and golden brown.
3. Sauté the Spinach and Vegetables
Heat olive oil in a large pan over medium heat. Add diced shallot and sauté until translucent, about 5 minutes. Add minced garlic and diced red bell pepper, cooking for another 3 minutes. Stir in spinach and cook until wilted (about 1-2 minutes if fresh, or until heated through if using frozen spinach). Set aside.
4. Make the Cheesy Sauce
In a small saucepan, combine plant-based milk, nutritional yeast, Dijon mustard, smoked paprika, turmeric (optional), salt, and pepper. Heat over medium heat, whisking until well combined. Gradually add vegan cheese, whisking until the cheese is melted and the sauce is creamy.
5. Combine the Ingredients
In a large bowl, mix together cooked quinoa, cauliflower, sautéed veggies, and soaked cranberries. Pour the cheesy sauce over the mixture and stir until well combined.
6. Prepare the Almond Flour Topping
In a small bowl, mix almond flour, olive oil (or melted vegan butter), nutritional yeast, garlic powder (optional), salt, and pepper until crumbly.
7. Assemble the Casserole
Preheat the oven to 375°F (190°C). Transfer the quinoa-cauliflower mixture into a greased casserole dish. Evenly sprinkle the almond flour topping over the top of the mixture.
8. Bake
Bake the casserole in the preheated oven for 20-25 minutes, or until it becomes bubbly and the topping turns golden brown and crispy.
9. Garnish and Serve
Allow the casserole to cool for a few minutes before serving. Garnish with fresh parsley or your favorite herbs, and enjoy this delicious, nutrient-packed meal!
Yield & Storage
This casserole makes about 8-12 servings and can be stored in the fridge for 3 days or in the freezer for easy meals during the week.Why This Recipe is Great for Reducing Inflammation and Longevity
This Vegan Cheesy Cauliflower, Spinach, and Cranberry Quinoa Casserole is not just a flavorful dish but a nutritional powerhouse designed to promote wellness and longevity:
- Quinoa is rich in plant-based protein and fiber, supporting digestive health and reducing inflammation.
- Cauliflower is loaded with antioxidants and compounds like sulforaphane, which help reduce inflammation at the cellular level.
- Spinach is a known anti-inflammatory food, packed with phytonutrients and vitamins that support overall health.
- Cranberries add a tangy sweetness, but they're also rich in antioxidants, which fight oxidative stress.
- Almond Flour contains healthy fats and proteins that keep you full and provide essential nutrients without spiking blood sugar.
This casserole is a perfect balance of flavors, textures, and health benefits, helping you eat well while calming inflammation and promoting long-term vitality.
Give it a try!
By combining wholesome, plant-based ingredients with bold flavors, this casserole serves as both a comfort dish and a nutrition-packed meal that aligns with your goals of reducing inflammation and supporting longevity. Whether you're already vegan or simply looking to incorporate more plant-based meals into your diet, this casserole makes it easy and enjoyable to eat for health.
FAQs
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Can I freeze the leftovers?
Yes, you can freeze the cooked casserole in an airtight container for up to 2 months. Simply reheat in the oven or microwave before serving. -
Can I substitute other vegetables?
Absolutely! You can swap the cauliflower for broccoli, or add other nutrient-dense veggies like zucchini or kale. -
Is this casserole gluten-free?
Yes, this recipe is completely gluten-free thanks to the use of quinoa and almond flour. -
What is the best vegan cheese for this recipe?
A cheddar-style vegan cheese works great for a traditional cheesy flavor. We used our Pharmer Cheese but you can use any vegan cheese you prefer. -
Can I make this casserole nut-free?
To make it nut-free, substitute the almond milk with another plant-based milk and replace the almond flour with breadcrumbs or a seed-based flour. - Can I make this without garlic and onions?
Yes! We recommend replacing the garlic and onions with asafoetida powder. Gives the dish similar flavors without causing stomach issues if you are following low-FODMAP for healing.