Looking for a healthy vegan dish for your holiday table? This Cauliflower and Potato Casserole will surely please your guests.

The stars of the show are multi-colored baby potatos, sauteed onions and of course, cauliflower. This casserole uses So Delicious Almond Milk and Go Veggie! Parmesan Topping to create a creamy sauce and is topped with vegan cheddar shreds. I actually used Go Veggie! Mexican Shreds today. The casserole is finished off with panko bread crumbs and baked until golden brown.

I just love these small, multi-colored potatos. They are pretty widely available, but if you can’t find them, just use any small potato. We left the small ones whole, halved the medium ones and quartered the larger ones. Be sure to give them a really good rinse and par-boil them until just fork tender. You’ll also be par-boiling the cauliflower for a few minutes until tender.

While the potatos were boiling, I sauteed up some yellow onions in a teaspoon of coconut oil on very high heat, stirring frequently until just softened and became golden brown.

This would be really stunning if baked and presented in individual serving dishes. Top with a sprinkle of thyme, salt and pepper.

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