Vegan Cauliflower n’ Cheeze

Coconut Free | Dairy Free | Egg Free | Gluten Free | Sugar Free

Natural Grocers

    1 hour 5 minutes

    6 servings

    This spin on traditional mac ‘n’ cheese will surely please everyone at your Holiday table. It’s creamy, it’s easy, and it’s so good for you, too! This recipe is gluten free and dairy free but never free on flavor.


  • 1 medium head of cauliflower (about 1½ pounds) cut into bite-size florets
  • ½ cube vegetable bouillon
  • 1 cup hot water
  • 2 tablespoons olive oil
  • 1 small onion, diced (about 1/2 cup)
  • 6 large garlic cloves minced
  • Pinch each sea salt and black pepper
  • 3 tablespoons tapioca flour
  • 1 cup unsweetened plain almond milk
  • 2 tablespoons apple cider vinegar
  • 2 cups vegan cheddar style shreds (such as Daiya)
  • ¼ cup GoVeggie Parmesan Style Topping
  • 1/3 cup gluten-free breadcrumbs
  • Black pepper, to taste
  • 1 tablespoon minced parsley, for garnish
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  1. Preheat oven to 350º F.
  2. Bring a large pot of water to a boil and cook cauliflower for 5 minutes. When done, drain, and set aside.
  3. Dissolve the vegetable bouillon cube in one cup hot water and set aside.
  4. In the meantime, prepare the sauce. In a large skillet, heat the olive oil over medium heat, add the onion and sauté for 2 minutes (until the onion is translucent); add the garlic. Add a pinch of salt and black pepper and stir frequently, cooking for another 2-3 minutes until the garlic is soft and fragrant.
  5. Stir in the tapioca flour. Once combined, whisk in the almond milk, the hot water with bouillon, and the apple cider vinegar. Bring to a simmer and continue cooking for another 3-4 minutes to thicken. Taste and adjust seasonings as needed.
  6. Transfer the cauliflower to a casserole dish; pour the sauce over and stir to make sure the cauliflower is completely coated in the sauce. Sprinkle the Daiya shreds, breadcrumbs, and the GoVeggie Parmesan topping evenly over the cauliflower. Place in the oven and bake for 30 to 35 minutes.
  7. Once done, remove from the oven and garnish with black pepper and minced parsley just before serving.

Source: Karen Falbo

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