Creamy Cauliflower Savory Vegan Cobbler

Bowl of Creamy Cauliflower Cobbler with Casserole Dish and Water Glass in the Background

5 from 2 votes

Creamy Cauliflower Savory Vegan Cobbler

Tender bits of cauliflower, carrots, parsnips and chickpeas are simmered in creamy dairy-free sauce and baked up in a fluffy biscuit-topped casserole to make this savory vegan cobbler.

Prep Time20

Cook Time35

Total Time55

Course: Entree

Cuisine: American

Servings:

Calories: 468kcal

Author: Alissa

Ingredients

For the Casserole

1 tablespoon olive oil
1 medium onion, diced
1 ½ cups diced carrots, about 2 medium
1 ½ cups diced parsnips, about 1 large
3 garlic cloves, minced
¼ cup all-purpose flour
6 cups cauliflower florets, about 1 large crown
2 cups vegetable broth
2 cups unflavored and unsweetened non-dairy milk
½ cup nutritional yeast flakes
2 tablespoons fresh thyme leaves, or 2 teaspoons dried
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 14 ounce can chickpeas, drained and rinsed
1-2 tablespoons cayenne pepper hot sauce, optional

For the Biscuit Topping

1 ½ cups whole wheat pastry flour, or all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegan butter
¾ cup unflavored and unsweetened non-dairy milk

Instructions

Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion, carrots, and parsnips. Sauté for about 10 minutes, until the veggies are softened. Add in the garlic and sauté about 1 minute more, until very fragrant. Add in the flour and stir until the veggies are well coated.
Stir in the cauliflower, broth, milk, nutritional yeast, thyme, rosemary, soy sauce, and vinegar. Raise heat to high and bring to a simmer. Lower heat and allow to simmer until the cauliflower is tender, about 10 minutes. Stir in the chickpeas and season with salt and pepper to taste. Stir in the hot sauce if using.
While the stew simmers, preheat the oven to 375° and begin making the biscuit dough. Stir the flour, baking powder, and salt together in a large mixing bowl. Add the vegan butter and cut it in with a fork or pastry cutter, until the mixture resembles fine crumbs. Stir in the milk to form a dough.
Once the stew is finished simmering, transfer it to a 9 x 9 inch baking dish. Scoop ¼-cupfuls of the dough (you should get about 9) and arrange then on top of the stew.
Place the baking dish into the oven and bake for 15 minutes, until the biscuits are fluffy and the stew is just getting bubbly. Remove from the oven and allow to sit for 5-10 minutes.
Serve.

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