Asparagus & Cauliflower Casserole Recipe

asparagus and cauliflower casserole recipe sue ward

This is an amazing, lemon-flavored warm or cold toss is high in nutrients and flavor.




  1. Use coconut oil to grease a 9×9 Pyrex baking dish. Add chopped cauliflower and sprinkle with salt and pepper. Bake at 400 degrees for 20-25 minutes or until lightly browned.
  2. While the cauliflower is baking, cook the half cup of quinoa in one cup of vegetable stock. Be sure to rinse the quinoa first. Use a medium saucepan. Bring to a boil then reduce heat and simmer for 10-15 minutes.
  3. Prepare the lemon zest and set aside. Keep whole lemon handy since you will also be using the juice.
  4. In a large skillet, sauté the onions in butter over medium heat for 3-5 minutes. Add the garlic and continue sautéing for another minute.
  5. Add the asparagus and juice from one lemon to the sauté and continue cooking until asparagus is tender (no more than 3 minutes).
  6. Mix the cauliflower, quinoa, and asparagus and toss together with the lemon zest.
  7. Toss the entire mixture with sour cream (or cashew cream) OPTIONAL
  8. Top with parsley and serve.


Sour cream or cashew cream may be used but are optional (nutrition information is calculated without these ingredients).

For a vegan option, make cashew cream: Place 1/2 cup raw cashews and 1/4 cup of water in a blender and mix until creamy.

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