Cauliflower Bok Choi Casserole FTW #Vegetarian Could Be #Vegan

You would think I furnish my table out of other people’s trash cans, since I post so many Cooking With Leftovers recipes. But I don’t. Okay, here’s how I got these leftovers:

Cauliflower: I cut the core out of a head of cauliflower, put it on a plate and covered it with a bowl, and microwaved it for 6 minutes. Then I made this and that with it, we got bored with it, and the end of it sat in the fridge, unloved, for a few days. That makes it a leftover.

Mushrooms: I bought a package and cooked it all at once prior to using a few in an omelette. I save the rest and dole them out to various dishes. As he always does, Charlie came in while I was cooking the whole package and said, “Whoa! That’s a lot of mushrooms! We won’t be able to taste the eggs!” Every. Single. Time.

Bok Choi: I love it. Charlie doesn’t. I use it for dishes I take to family pitch-ins and sneak it into stir-fries. There’s always a bit at the end that gets lost and eventually found.

So now you know.

Cauliflower in a casserole dish.
Mushrooms on top.
Bok choi on top of that.
Parsley (a leftover from a chickpea dish I made for Christmas Day) and seasonings.
One egg and enough milk to make 1/2 cup. Cheese on the casserole in the background.
Bake at 350F for about 1/2 hour.

Cauliflower Bok Choi Casserole

  • cooked cauliflower
  • cooked mushrooms
  • raw (or cooked) bok choi
  • seasonings to taste
  • cheese
  • any multiple of 1 egg plus milk to make 1/2 cup

Layer the veg, these or others and season. Top with cheese. Mix the egg and milk and pour over the veg. Bake at 350F for about half an hour. I’m guessing you could use egg substitute and non-dairy milk and I know you could use Daiya vegan “cheese” shreds, because that stuff is the bomb!

I’m posting at Fatal Foodies today about fruit salad with Bear Whippin’ Sauce.

A WRITING PROMPT FROM ME TO YOU: Write about something lost or forgotten and then found.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Cauliflower Bok Choi Casserole FTW #Vegetarian Could Be #Vegan

  1. Roy A Ackerman, PhD, EA

    January 7, 2020 at 10:25am

    I do that sort of thing all the time. (OK. No milk- I only have chocolate milk in the house- if at all. And, rarely an egg.) But, otherwise the same thing- but different. 🙂

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      January 7, 2020 at 1:33pm

      How do you make it cohesive? Do you put cheese in it, or just let the spices/herbs/oil bind the ingredients into a harmonious whole?

      Permalink  ⋅ Reply
  2. L. Diane Wolfe

    January 7, 2020 at 3:14pm

    I always wondered what one used bok choy for. And yes, I could easily make that vegan.

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      January 8, 2020 at 7:48am

      Oh, bok choi is versitile! I’ll have to post bok choi salad again. Good in stir-fry, soup, pretty much anywhere you’d use celery or cabbage. Sometimes I strip off the leafy part and use that in place of spinach. Or oil the leaves, salt them, and bake them to make chips. Bok choi! It’s what for … everything!

      Permalink  ⋅ Reply

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