Tender cauliflower florets and leek half-moons come together in a rich, velvety sauce, baked in the oven to bubbling, golden perfection. AKA, this cauliflower bake recipe in a nutshell. But just to cover all the bases: it’s also quick and incredibly easy to make = perfect for our weeknight dinners (and even better for the weekend). Delicious all around, quick all around.
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I just can't. I cannot get over how creamy and delicious this is! Hello there, cauliflower bake recipe with leeks.
We're talking about the simple version, alright? Because this cauliflower bake is ridiculously easy to make (for a casserole, at least). Just a few ingredients, nothing fancy—the result: a bubbling, golden, cozy comfort food situation.
Interested?
Here are more details: chop some cauliflower and leeks, steam the cauliflower for a few minutes, whisk together an uber-quick sauce, and let the veggies get all snuggly in that rich, velvety sauce. That’s it—your kitchen job is done. Now it’s time to kick back and let the oven take over.
Simple, right?
This dish in three words: fine, mild, creamy.
Or in four: MELTS. IN. YOUR. MOUTH!
What You’ll Need For This Cauliflower Bake Recipe
The Two Vegetables
Just two main actors here: one big head of cauliflower and two leeks. Both sweet, delicate, and mild—so, so perfect together.
The Sauce
- Vegan cream: I use soy cream (about 17% fat)—rich enough to feel indulgent but still lighter than the non-vegan version.
- Strong veggie broth: Because ... umami!
- Garlic: Just a little, for flavor depth.
- Nutritional yeast flakes: A solid 30g (about ½ cup) because we want that cheesy flavor goodness.
- Cornstarch + chickpea flour: One for a smooth, velvety texture, the other for thickness.
How to Make the Dish
So. Easy.
First, clean and chop the cauliflower and leeks. Now, here’s the special thing about this recipe: we’re steaming the cauliflower. Not boiling, not roasting—just a quick steam to keep it tender but not mushy, sweet but not caramelized. That's how we get the perfect match for that delicate, mild leek flavor. I use a simple stainless steel basket for steaming to get the job done.
Next (and even easier): whisk up the sauce, pour it over the veggies in a baking dish, and pop it in the oven.
That’s it!
Cozy, creamy cauliflower bake, coming right up.
How to Serve It
If you’re anything like me, you’ll just grab a spoon and dig right in. But if you’re in the mood for a full, well-rounded meal, pair the casserole with a crisp side salad and a protein-loaded vegan patty.
Wanna talk about leftovers? I think we definitely should—because they are gold. They’ll keep in the fridge for up to 4 days, and a quick warm-up brings them right back to life. Which is not mandatory, of course, it's not. If you're reading this on a melty hot day, go ahead and enjoy this leek cauliflower bake cold, straight from the fridge. It totally works too.
🍽 Recipe
Simple Cauliflower Bake Recipe With Leeks (vegan)
Equipment
- Baking dish / casserole
Ingredients
For the Veggies
- 1 large head of cauliflower
- 2 leeks
For the Sauce
- 500 ml vegan cream I use soy cream with around 17% fat
- 200 ml strong vegetable broth
- 2 cloves of garlic
- 30 g nutritional yeast flakes
- 2 tablespoons cornstarch I use tapioca starch, but cornstarch or potato starch works too
- 2 tablespoons chickpea flour
- About 2 teaspoons of salt
- Pepper to taste
Instructions
- Preheat the oven to 200°C / 392°F (top/bottom heat).
- First, prep the veggies. Wash the cauliflower, remove the leaves, and cut it into small florets. Steam for about 7 minutes until tender but still firm (you don’t want them mushy, or they’ll fall apart when baking). PS: Don’t toss the leaves! Chop them up and save them for a soup or stew—they’re totally edible.
- Wash and clean the leeks, making sure to rinse out any dirt between the layers. Slice them in half lengthwise, then cut into half-moons.
- Place the sliced leeks and steamed cauliflower into a large baking dish.
- For the sauce, press the garlic and mix it with all the other sauce ingredients. Pour it over the veggies in the baking dish.
- Bake in the preheated oven for about 40 minutes, until the top is golden brown. Enjoy!
Variations of the Cauliflower Bake Recipe
Here are a few easy (and delicious) ways you can give this cauliflower leek bake a little extra something:
- More protein
White beans or cannellini beans are a super easy way to add some plant protein. Just toss in a small jar (liquid and all) with the veggies before baking. - Extra cheesy
Got some shredded vegan cheese on hand? Sprinkle a little (or a lot) on top before baking, and you’ll get that extra melty, golden, crispy-cheesy goodness. - Potato oomph
Potatoes do make everything better, isn't it? Just thinly slice or finely dice 2–3 peeled potatoes, then mix them into the casserole before baking. Extra filling, extra satisfying.
Credit Where Credit Is Due
Shoutout to this recipe right here for inspiring me to pair cauliflower and leeks in the first place! I did make some changes to the sauce—swapped the cashew-based version for an easy, no-soak vegan cream alternative because, well, we love simple and quick around here.
Over to you. Did you make it? Did you like it? Let me know in the comments.
Wishing you planty of delightful plates of cauliflower bake,
Ramona
Psst ... you'll certainly also like the Baked Zucchini Sticks and these Easy Homemade Croutons.
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