Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day

Ingredients

• 1 large head (about 1.13 kg; 2½ lb)cauliflower, cut into 4 cm florets
• 70 g (½ cup)raw pine nuts, cashews or macadamia nuts
• 30 ml (2 tablespoons)extra-virgin olive oil
• 3 tablespoonsnutritional yeast, plus more to taste
• ½ teaspoonfine sea salt, plus more to taste
• 45 ml (3 tablespoons)extra-virgin coconut oil
• 680 g (1½ lb)shiitake mushrooms, stems removed and caps thinly sliced
• 2 tablespoonsfresh thyme, chopped
• 3 mediumonions, quartered and thinly sliced lengthways
• 170 g (6 oz; about 6 cups sliced)Swiss chard, tough stems removed
• About 250 g cooked (1½ cups), with 60 ml cooking liquid reserved; or 1 × 425 g can (15 oz), drainedchickpeas
• 15 ml (1 tablespoon)tamari
• 10 ml (2 teaspoons)balsamic vinegar
• 60 ml (¼ cup), if using canned chickpeasfiltered water
• 2 teaspoonsarrowroot powder
• 15 ml (1 tablespoon)filtered water
• To tastefreshly ground black pepper

Instructions

1. 1

   Steam cauliflower

   Pour about 5 cm of filtered water into a steamer pot, making sure it does not touch the basket, and bring to the boil over a high heat. Put in the cauliflower, cover and steam for 10–12 minutes, until cooked through but still holding its shape. Take off the heat and set aside.

2. 2

   Blend the topping

   Put the nuts, olive oil, nutritional yeast and salt in a high-powered blender, then add the steamed cauliflower. Start on a low speed, using the tamper to press the cauliflower down, and gradually increase to high. Blend for a couple of minutes until completely smooth and thick, scraping down the sides as needed. Add more nutritional yeast and salt to taste, then blend briefly to combine.

3. 3

   Heat the oven

   Preheat the oven to 190°C (375°F).

4. 4

   Brown the mushrooms

   Warm a large frying pan over a medium-high heat and add 15 ml (1 tablespoon) of the coconut oil. Add half the shiitakes and the thyme, stir to coat, then cook for 10–12 minutes, stirring only every minute or two so the mushrooms can brown. When golden, transfer them to a bowl. Repeat with another 15 ml (1 tablespoon) of oil and the remaining mushrooms. Wash and dry the pan if any bits on the bottom have blackened.

5. 5

   Cook the filling

   Add the remaining 15 ml (1 tablespoon) of oil to the pan, then add the onions and cook over a medium heat for 8 minutes, until they start to brown. Cover, lower the heat and cook for 10 minutes, until soft and lightly browned. Remove the lid, add salt and cook uncovered for 5 minutes more, until caramelised. Add the chard, cover and steam for 3 minutes, until tender. Stir in the chickpeas, cooked mushrooms, tamari, balsamic vinegar and reserved chickpea liquid or 60 ml water, then raise the heat and bring to a simmer. Mix the arrowroot with 15 ml water and drizzle it into the simmering mixture, stirring constantly. Once it simmers again, remove from the heat and season with pepper and more salt to taste.

6. 6

   Assemble and bake

   Transfer the filling to an 20 cm square baking dish or an equivalent-sized dish and level it out. Spread the cauliflower topping evenly over it. Bake for 30 minutes, until the filling bubbles and the topping begins to set. Switch on the grill and cook for 3–6 minutes, until the top is golden with browned patches. Remove from the oven and leave to rest for a few minutes before serving.

7. 7

   Store leftovers

   Once cooled, keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, transfer the bake to an ovenproof dish, cover and warm at 200°C (400°F) until heated through.

What is a cauliflower bake?

A cauliflower bake is an oven-cooked dish in which a savoury filling is covered with cauliflower, often blended into a smooth topping. This version pairs the vegetable with mushrooms, onions, chard and chickpeas for a substantial plant-based centrepiece.

The recipe comes from Amy Chaplin’s cookbook Whole Food Cooking Every Day. Its defining contrast is between the silky, nut-enriched topping and the deeply savoury filling beneath it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 538 calories, 13g protein, 60g carbs, 26g fat.

The cauliflower and chickpeas provide much of the carbohydrate, with the chickpeas also contributing protein; the nuts and coconut and olive oils account for much of the fat. Serve a portion with a crisp salad or extra green vegetables to add freshness and contrast.

Build a smooth topping

Steam the cauliflower until it is tender all the way through but not falling apart. Overcooking can make it harder to handle and may leave the topping looser.

Nut choice: Pine nuts, cashews or macadamias all bring richness to the purée. Blend while the cauliflower is warm, using the tamper and scraping down the sides until there are no lumps.

Brown the mushrooms well

Shiitakes give the filling a concentrated, savoury flavour. Cook them in two batches so they have room to brown rather than crowding together and releasing moisture.

Patience: Stir only every minute or two, as the method directs. If the pan has blackened bits after the mushrooms, wash and dry it before cooking the onions.

Take time with the onions

The onions go through several stages: first they begin to brown, then soften under a lid, and finally caramelise uncovered. Follow these heat and timing changes to develop sweetness without scorching them.

Add the chard only after the onions have cooked down. Covering the pan for its brief cooking time lets the leaves become tender before the chickpeas and mushrooms join the mixture.

Thicken the filling

Arrowroot is mixed with water before it goes into the simmering filling. This makes a smooth slurry that is easier to stir in evenly than the powder on its own.

Keep stirring as you drizzle it in, then let the mixture return to a simmer. The filling should be cohesive enough to sit beneath the topping rather than watery.

Look for the right finish

After 30 minutes in the oven, the filling should be bubbling and the cauliflower layer beginning to set. The short final spell under the grill adds patches of colour to the top.

Watch closely while grilling, as the surface can brown quickly. Let the bake rest for a few minutes after it comes out so it is easier to serve.

Serve it as a meal

The chickpeas make the filling hearty, while the mushrooms and onions bring depth and the chard adds a leafy contrast. Serve warm, straight from the baking dish.

For a fresher plate, add a simple green salad or steamed vegetables alongside. A crisp, lightly dressed side also balances the soft textures of the bake.

Recipe notes & tips

• Cut the cauliflower into similarly sized florets so they steam at about the same rate.
• Reserve the chickpea cooking liquid before draining home-cooked chickpeas.
• Cook the shiitakes in two batches to give them room to brown.
• Use a tamper only if your blender is designed to be used with one.
• Check the topping frequently under the grill, especially towards the end.
• Let the bake stand for a few minutes before portioning.

Variations

• Choose cashews: Use them in place of pine nuts or macadamias for the topping.
• Use tinned chickpeas: Drain a 425 g can and add 60 ml water to the filling.
• Adjust the seasoning: Add nutritional yeast or salt to the topping to taste.
• Add extra thyme: Increase the fresh thyme for a more pronounced herbal note.
• Serve with greens: Pair each portion with a crisp salad or steamed green vegetables.

Common mistakes to avoid

• Crowding the mushrooms: They can steam instead of brown; cook them in the two batches specified.
• Over-steaming the cauliflower: It may become difficult to blend into a thick topping; stop when it is tender but not falling apart.
• Stirring the mushrooms constantly: They need time in contact with the pan to colour; stir only every minute or two.
• Adding arrowroot dry: It can form lumps; dissolve it in the tablespoon of water first.
• Skipping the final browning check: The topping can darken fast under the grill; watch it closely for the 3–6 minutes.
• Serving straight from the oven: The filling will be loose; allow the bake to rest for a few minutes.

How to store

Cool leftovers, then refrigerate in an airtight container for up to 3 days. Reheat covered in an ovenproof dish at 200°C (400°F) until heated through.

Frequently asked questions