June 17, 2013

Vegan Roasted Cauliflower and Broccoli Bake Recipe

This is a delicious and easy vegan roasted vegetable bake that incorporates the creaminess of the béchamel sauce, the tastiness of the roasted cauliflower and broccoli and the crunchiness of the breadcrumbs. This is a great weeknight meal that will surely satisfy all ages! Jerome and I love this so much that we can eat it all between us in one sitting. There is something comforting about bakes and basically anything in a casserole dish. I have fond memories of mum and Nanna making delicious meals when I was little... especially meals in casserole dishes. I think they should be called "comfort" dishes instead! Anywho, this is a fantastic dish to make for non-vegans to show them how filling and delicious vegan good really is. Serve with a fresh salad for a complete meal! Enjoy!

serves: 4
prep time: 10 minutes
cooking time: 1 hour

Roasted Vegetables:
   750g cauliflower florets
   300g broccoli florets
   2 tablespoons olive oil
   salt and pepper

Béchamel Sauce:
   ¼ cup vegan margarine
   ¼ cup minced yellow onion
   2 garlic cloves, minced
   ¼ cup corn flour
   2 cups Soy Milky Lite
   1 tablespoon lemon juice
   1 tablespoon nutritional yeast
   salt and pepper
   pinch of nutmeg

   3 wholemeal bread slices
   2 tablespoons olive oil
   1 garlic clove
   salt and pepper
   ½ tablespoon chopped fresh rosemary leaves

  1. Preheat oven to 200 degrees Celsius and line a tray with baking paper or spray oil.
  2. Add the cauliflower and broccoli florets to the baking tray and toss with the olive oil.
  3. Sprinkle with salt and pepper.
  4. Bake for 50 minutes or until lightly browned, tossing once.
  5. In the meantime, make the béchamel sauce. In a pot on medium to high heat, add the margarine, onion and garlic.
  6. Sauté for one to two minutes until the margarine has melted and the onion is transparent.
  7. Add the corn flour and stir until it forms a paste.
  8. Add the soymilk, lemon juice, nutritional yeast, salt and pepper and nutmeg. Stir to combine.
  9. Reduce heat to low and whisk for a few more minutes or so until the sauce has thickened. Be careful not to let the sauce burn on the bottom of the pot.
  10. Take off the heat and allow to cool (The sauce will thicken even more when cooled). Set aside.
  11. Make the breadcrumbs by adding all breadcrumb ingredients to a food processor and processing until crumbs have formed. Set aside.
  12. Add the roasted vegetables to a large casserole dish.
  13. Pour over the béchamel sauce in an even layer over the vegetables.
  14. Pour over the breadcrumbs evenly into the casserole dish.
  15. Place under the grill on high heat for about 5 minutes or so until the breadcrumbs become crispy and lightly browned.
  16. Serve immediately. 

The nutrition information above is an approximate guideline. One serving of our bake contains 26% of your recommended daily intake of vitamin A, 26% of your RDI of calcium, a massive 262% of your RDI of vitamin C and 15% of your RDI of iron. This recipe is also very high in riboflavin and vitamin B6.


  1. wowie looks delsih!
    i can't wait to try this tomorrow night! i have all the ingredients at home minus the nutritional yeast but that shouldn't change the taste too much!
    you are a genius! :) thanks so much for sharing your recipes

    1. Hi Shani! Thanks for the comment. I hope you love it as much as we do. It shouldn't change the taste too much... it just adds a little bit of a cheesy flavour :)

  2. This was fabulous.
    My house mate and i made this together and we really enjoyed it. It was super easy and was easy to go and get all of the ingredients. We haven't used soy milky before but bought it for this recipe and we are staying with it. So much better than out other soy milk. I wish I had known about it before. My housemate said that it was the nicest bake he has ever had. He isn't vegan but is slowly becoming vegan since I have been making your dishes. Thanks for the recipe. We have agreed this will be a weekly meal for us. I made salad on the side too liek you suggested. thanks.

    1. Hi Ellie,
      Thanks for your comment. I am really glad that you and your housemate loved the dish. I completely agree with your comment about Soy Milky. It is definitely the yummiest tasting soymilk out there!

  3. Wow this sounds delish! I don't have a scale. Do you know about how much (possibly in cups) the cauliflower and broccoli would be? Thanks!

    1. Hello! I can't really tell you exactly as I always weigh mine. I normally use one whole small cauliflower and 2 broccoli trees if that helps :)

  4. What in the world is Soy milky lite? Hopefully I can get it here in the states. Sounds weird and not sure I wanna know what it is lol. Can I substitute plain soy or alomond milk for it?

    1. Hello! It is the brand of lite soy milk that I use. Yes, you can use regular soy milk in this recipe :)

  5. I just found your website and have bookmarked several recipes to make this week- thank you!!!! I live in the U.S. and am wondering if "corn flour" is the equivalent of our corn starch? Or if you use corn flour (corn ground into flour). Thanks for your help!

  6. Thank you for this site! I live in the U.S. and am wondering if "corn flour" is our equivalent of corn starch or if it really is corn flour (corn ground into a flour). Thank you for your help!

  7. This is way late but yes corn flour is corn starch!