Vegan Cauliflower Gratin
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5.0
18 reviews
Excellent
Vegan Cauliflower Gratin
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This vegan cauliflower gratin uses cauliflower two ways, blended into a cheesy sauce and as tender florets. This is an elegant side dish perfect for holidays and special occasions. It feels and tastes so rich but is surprisingly light! Gluten-free option.Inspired by America's Test Kitchen's Modern Cauliflower Gratin.
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Ingredients
- 2 medium heads cauliflower
- 1 ½ cups water
- ½ cup raw cashews If you don't have a high speed blender, soak the cashews first in hot water for 1 hour, then drain, OR sub ¼ cup raw cashew butter.
- 1 tablespoon chickpea or mellow white miso
- 2 tablespoons corn starch
- 1 tablespoon tapioca starch
- 2 tablespoons nutritional yeast
- scant ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon cayenne
- 2 tablespoons fresh lemon juice
- 1 teaspoon fine sea salt
For the bread crumb topping:
- 2 tablespoons vegan butter
- ½ cup Panko bread crumbs gluten-free, if desired.
- ¾ teaspoon dried thyme
- salt and pepper
Instructions
- Toast the breadcrumbs: In a saute pan melt the butter over medium-low heat. Add the panko and thyme. Stirring often, cook for about 2 minutes. Transfer to a bowl to cool.
- Prep one head of cauliflower: Cut one of the heads of cauliflower into equal-size florets. You can also use most of the stem, cutting it into smaller pieces since it takes longer to cook than florets. Add about two inches of water to a large pot. Add the cauliflower and sprinkle with salt. Bring to a boil and cook for about 5 minutes or until tender. Drain the cauliflower, and transfer it to a blender.
- Blend the sauce: to the blender add the water, cashews, miso, corn starch, tapioca, nutritional yeast, nutmeg, cayenne, lemon juice and salt. Blend until smooth, and set aside.
- Preheat oven to 375 degrees F. Locate a 2.5 quart gratin dish or 3 quart casserole dish.
- Prepare the second head of cauliflower: cut into equal-sized florets, and discard the stem. Cook the cauliflower the same way you cooked first head. Drain well.
- Assemble: Transfer the cooked florets to the casserole dish. Pour the sauce on top and use a spoon to gently stir the cauliflower and distribute the sauce. Evenly sprinkle the panko mixture on top, and add a pinch of salt and pepper.
- Bake: Bake until hot and bubbling and the panko is golden brown, about 40 minutes for a gratin dish (deeper) or 30 minutes for a casserole dish (more shallow). Let stand 10 minutes before serving.
Notes
- Substitutions
- Store leftover vegan gratin in the refrigerator for up to 4 days. Can also be frozen for up to 1 month.
- tapioca - sub arrowroot or additional corn starch if you don't have tapioca.
- cashews - I haven't tested the recipe with a different nut or seed, but I suspect raw sunflower seeds will be a great nut-free option. I often use them in creamy salad dressings and vegan cheeses as an alternative to cashews.
- chickpea miso - lately I've had a difficult time finding chickpea miso in stores, which is a shame because it's amazing! If you can't find it, white miso is the best option.
- vegan butter - feel free to use olive oil instead.
Nutrition Information
Show Details
Calories
140kcal
(7%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
0mg
(0%)
Sodium
433mg
(18%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
0IU
(0%)
Vitamin C
88.3mg
(98%)
Calcium
30mg
(3%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 433mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 88.3mg | 98% |
| Calcium | 30mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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