Laura's Vegan Table


  • 2 small heads of cauliflower, cut into 1-inch florets
  • 7 ounces of soft vegan cheese (I used Violife Feta cheese)
  • 1/2 cup vegetable stock
  • 2 teaspoons fresh thyme
  • 2 tablespoons flour (you can also use gluten free flour)
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon garlic powder
  • vegan butter for greasing dish

This dish is so simple and savory. It’s perfect for Thanksgiving, or just some good comfort food on a chilly evening. Violife makes a vegan feta cheese, which actually tastes like traditional goat cheese, and this is the one I used in this recipe. You can also substitute this vegan cheese for another vegan cheese like Treeline, Kite Hill, Miyokos or similar softer vegan cheese. Fresh thyme adds more depth to this dish and it certainly will not disappoint. Hope you enjoy it as much as I did!


Preheat oven to 375 F. Butter a 2 quart casserole dish and set aside. Bring a large pot of water to a boil. Add cauliflower; cook until just tender, 4 to 5 minutes. Drain. Whisk together the cheese, stock, thyme, flour, salt, pepper and garlic powder until smooth. Toss in cauliflower and pour into the buttered dish. Cover with foil; bake 30 minutes. Remove foil; bake until just golden, about 30 minutes more. Let cool slightly before serving.