Skip to Content

Mashed Cauliflower Green Bean Casserole

Mashed Cauliflower Green Bean Casserole with just 6 ingredients and made in 3 easy steps. Treat yourself to the best delicious vegan comfort food ever.

View on the Mashed Cauliflower Green Bean Casserole in the casserole dish after baking.

Comfort food is everywhere. It’s here and there, you can smell it, taste it. For everyone comfort food means something different. What does it mean to you?

I came up with this recipe when I had guests over for dinner. Some of them are really picky eaters and this is always a perfect opportunity for me.

You have to know I was really excited to create this dish, because when you serve it to these really picky and meat loving people, that’s a challenge.

And I like a good challenge.

Casserole garnished with fresh herbs.

When you want to please a meat loving crowd like this, it can be tough. So with this in mind, I definitely wanted to go for comfort food.

For sure the temperatures here in the Netherlands are going down.

Lately it’s started to get colder and colder, even below freezing. You can call yourselves lucky if you live in a warmer place.

On those cold days, I’m craving comfort food like my Sweet Potato Casserole or my Leek and Potato Soup.

A serving of the Mashed Cauliflower Green Bean Casserole on a plate.

Would you believe me, friends, when I tell you that this is my first recipe with green beans? No joke it’s for real! I assume the reason is that I just wasn’t really a friend of green beans. Until this recipe, that is.

Back in my childhood days I did (have to) eat a lot of green beans. Often they came served with mashed potatoes, gravy, and some meat.

Obviously, this is not a dish for me any more!

Before I was going vegan I had tried green beans a couple of times, but never really managed to get a soft spot on it. Maybe those were overcooked or were simply lacking flavor too much. Hello bland food!

Today the situation is different. In this recipe, I really adore what green beans add to this flavor profile. And this is exactly why I had to share this dish with you, friends.

Mashed Cauliflower Green Bean Casserole served on a plate with the casserole dish in the background.

This is definitely a dish for everyone. Yes I would say this is the dish for the pickiest eaters, meat lovers, kids, plant based haters, and of course for all vegetarians and vegans..

Seriously this is the dish that you can serve the whole year because it’s so satisfying and light, warming and fresh.

It also makes a great plant based appetizer, side, or main dish. You can serve it  plain or with other veggies, lentil meatballs and so many more things.

I made this recently again and served this with my 30 Seconds Best Hummus Recipe and my Turmeric Falafel. It was so delicious, I couldn’t get enough from it.

And this means a lot when you know I really never was a big green bean fan until now.

Closeup on a serving of the creamy green bean casserole.

This Mashed Cauliflower Green Bean Casserole was devoured in no time. And by know you know it’s comforting, warming, creamy, cheesy, meat lover and picky lover approved, fall and all year devoted, mesmerizing, and versatile.

Should I start? Ok, let’s first cook your cauliflower florets in a steamer in the microwave for around 8 minutes. Or just cook them on the stove, which might take a bit longer.

Heat a skillet with a bit of oil or just with vegetable broth, that’s up to you. Add onions and green beans and cook them. When the cauliflower is done, give it into a bowl of a blender or food processor, add coconut milk, nutritional yeast, season with salt and pepper.

Then blend until really creamy and smooth. Don’t worry if you don’t own a blender or food processor you can do it with a potato smasher.

Next prepare the topping from my Kale Pasta Casserole and add nutritional yeast. Last, assembling is an easy play as always: start with the green bean mix, followed by the mashed cauliflower, and end with the topping.

Bake for around 15 minutes at 405°F, done.

Mashed Cauliflower Green Bean Casserole.

Get all your picky eaters on board with my Mashed Cauliflower Green Bean Casserole

Let’s face it, I was not really into green beans but do you know these health wonders are high in Vitamin C? Hello immune booster! At the same time, they are low in calories, rich in fiber and folates.

You get the picture: this Mashed Cauliflower Green Bean Casserole is a feel good package for you, even if you were like me not into those beans.

This might be an excellent start to convince yourself.

If you are not on the Green Bean ship yet, you might want to check this overview “10 Amazing Benefits Of Green Beans“.

Collage of two pictures of the Mashed Cauliflower Green Bean Casserole with recipe title text.

Friends, if you give this a try, let me know. Snap a picture, tag me on Facebook or Instagram as always.

I guarantee this Mashed Cauliflower Green Bean Casserole will do the trick for all, kids, picky eaters, meat lovers and, of course, for all of plant based lovers we are.

Cheers, enjoy and see you soon, Florian.

Mashed Cauliflower Green Bean Casserole | #vegan #glutenfree #contentednesscooking

Mashed Cauliflower Green Bean Casserole

Yield: 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Mashed Cauliflower Green Bean Casserole with just 6 ingredients and made in 3 easy steps. Treat yourself to the best delicious vegan comfort food ever.

Ingredients

  • 3/4 cup coconut milk
  • 1/2 cup nutritional yeast
  • 1 cauliflower
  • salt, pepper
  • 14 oz green beans, trimmed
  • 1 onion, diced
  • Kale Pasta Casserole

Instructions

  1. Cook cauliflower florets in a steamer in the microwave for around 8 minutes. Or just cook them on the stove, which might take a bit longer. Heat a skillet with a bit of oil or just with vegetable broth, that's up to you. Add onions and green beans and cook them. When the cauliflower is done, give it into a bowl of a blender or food processor, add coconut milk, nutritional yeast, season with salt and pepper. Then blend until really creamy and smooth. Don’t worry if you don’t own a blender or food processor you can do it with a potato smasher.
  2. Next prepare the topping from my Kale Pasta Casserole and add nutritional yeast.
  3. Last, assembling is an easy play as always: start with the green bean mix, followed by the mashed cauliflower, and end with the topping. Bake for around 15 minutes at 405°F, done.
Nutrition Information:
Yield: 8 Serving Size: 2 cups
Amount Per Serving: Calories: 382Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 300mgCarbohydrates: 44gFiber: 7gSugar: 5gProtein: 8g
Mexican Fiesta Cauliflower Rice
← Previous
Broccoli Cheese Vegan Pizza
Next →

Neil

Monday 13th of July 2020

Loved this so much. Easy and super delicious. As a personal preference I don’t love the taste of coconut in more savory dishes like this. Florian or anyone else, might you have suggestions of alternatives for the coconut milk that you have tried? Thanks again! N

Sarah

Monday 25th of May 2020

Hello! I am so super new to cooking and have a very limited diet - this looked delicious but mine turned out just tasting like mushy vegetables. I don’t have a food processor so I’m sure that’s part of it, but what can I do better next time?

Sara

Monday 21st of December 2020

Would oat milk work? I'm not a fan of coconut.

Florian

Monday 25th of May 2020

Hi Sarah! Get a cheap food processor, which makes things so much easier for you. Otherwise use a potato masher for your desired consistency.

Angelique Anderson

Friday 27th of March 2020

We have never tasted a casserole. My three year old toddler and I loved this we ate almost the whole thing by ourselves 😩💞💞💞💞 and it was fairly quick with an addition of sprouted bread crumbs, chopped kale and olives on the top thanks ! So awesome !

Florian

Saturday 28th of March 2020

Thanks for making and sharing it, Angelique! Happy to hear it was such a big hit with your family. I hope you'll find lots of more recipes to try.

Layne Peden

Monday 25th of November 2019

I love this recipe and it's always a hit at family meals. It's super creamy and easy.

Betsy Holmes

Saturday 23rd of November 2019

I made this for Thanksgiving last year and it is my new favorite. I substituted French’s onions for the topping and it worked out great. I can’t wait to make it again for Thanksgiving next week!