Vegan Cheesy Cauliflower & Kale Bake by Natalya Fisher|@littleleafkitchen


Shavuot is known for its cheesy glory but being vegan or lactose intolerant should not let that stop you! There are many alternatives out there to make sure you don’t feel “left out”. This dish is creamy and makes two standard size 9×13 pans; it’s enough to make sure the whole family gets a bite. This recipe makes enough to feed about 8 people. If you prefer to make this recipe for a serving of 4, feel free to half the ingredients but once you taste it you will wish you had more! I hope you and your family have a meaningful chag!


2 Heads of Cauliflower
1 Cup Chopped Kale
2 Cups of Cheese Sauce (recipe below)

Cheese sauce:
1 Medium Sweet Potato
1 Cup Raw Cashew (Soaked overnight or set in boiled water for 15 mins) 2 Tbsp Miso Paste 13 oz Light Coconut Milk ½ Cup Nutritional Yeast Juice of ½ a Lemon
2 tsp Apple Cider Vinegar ¼ tsp Smoked Paprika ⅛ tsp Black Pepper
⅛ tsp Salt ¼ Cup VioLife Vegan Cheese (optional)

Directions: Preheat the oven to 400° degrees.
Bring a large pot of water to a boil, large enough to blanch the cauliflower. I first washed and peeled the sweet potato & boiled it in the big pot. As the sweet potato cooks, I wash the cauliflower & broke them into bite medium size pieces.
To blanch place the cauliflower into the boiling water for about 2 minutes. If you need to do this in sections use a ladle & scoop out the cauliflower in sections. Place into a strainer & rinse cold water over the cauliflower to cool down the cooking process.
Blanch the rest of the cauliflower & set aside.
Once the sweet potato is soft, drain the water & place the sweet potato, soaked cashews, & all the cheese sauce ingredients (except for the Violife Cheese; if you decide to use it) into a blender. Blend until smooth.
In the same large pot that you used to cook the cauliflower add a little vegan butter to lightly grease the bottom of the pot. Pour the made cheese sauce from the blender into the pot. Melt the Violife Cheese (if you decide to use it) with the cheese sauce.
Right away mix in the kale & saute for two minutes.
Toss the cauliflower into the pot & mix well for about a minute to fully coat everything with the cheesy sauce!
Transfer everything equally in two 9×13 inch baking pans
Bake for 25-30 minutes until the cauliflower is soft & the top is golden brown.
Optional: add more Violife Cheese on top after it’s done baking!

Serve & Share with Love

Natalya Fisher is a plant-based chef who uses wholesome ingredients to connect nature to her dishes. She is an artsy person who loves to show her creativity through using colorful organic foods. Natalya has a fascination for all things plant related which was inspired by her trip to Israel while she lived on a kibbutz. On the kibbutz, Natalya helped work the fields as well as cooking in the kitchen cafeteria. As she learned more about the power of plants, she wanted to share with others. Her belief is that plant-forward cooking is a source for a new way of life. Conscious farm to table eating is what influenced Natalya to create and share her passion with others. She wants to show people they too can benefit from eating/living a healthier lifestyle, thus Little Leaf Kitchen was born!

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