Vegan Cauliflower Gratin
User Reviews
5
Vegan Cauliflower Gratin
Description
This Vegan Cauliflower Gratin recipe features two heads of cauliflower prepared separately: one boiled until tender then pureed with a creamy sauce made from cashews, miso, corn and tapioca starches, nutritional yeast, lemon juice, and spices including freshly grated nutmeg and cayenne pepper. The resulting sauce provides a smooth and flavorful base that mimics the richness of dairy without animal products. The second head is boiled and layered in a gratin dish, which is topped with the sauce and finished with a crispy panko breadcrumb topping toasted in vegan butter with dried thyme. Baking this gratin creates a dish with a soft yet baked cauliflower texture, a rich umami sauce, and a crunchy herb-seasoned topping.
Serving this gratin as a warm side is ideal, complementing a variety of meals. The recipe accommodates substitutions such as arrowroot starch for tapioca and olive oil for vegan butter, and notes that raw sunflower seeds may be an alternative to cashews. Leftovers keep well refrigerated for up to four days and can be frozen for up to one month.
Ingredients
- 2 medium cauliflower
- 1 ½ cups water
- ½ cup cashew nuts 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, raw
- 1 tablespoon chickpea or mellow white miso
- 2 tablespoons corn starch
- 1 tablespoon tapioca starch
- 2 tablespoons nutritional yeast
- scant ⅛ teaspoon nutmeg freshly grated
- ⅛ teaspoon cayenne pepper
- 2 tablespoons lemon juice fresh
- 1 teaspoon salt fine sea salt
For the bread crumb topping:
- 2 tablespoons vegan butter
- ½ cup panko bread crumbs gluten-free, if desired.
- ¾ teaspoon thyme dried
- salt
- black 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
- Store leftover gratin in the refrigerator for up to 4 days or freeze for up to 1 month.
- Substitute arrowroot or additional corn starch if tapioca starch is unavailable.
- Consider raw sunflower seeds as a nut-free alternative to cashews for the sauce.
- If chickpea miso is unavailable, use mellow white miso instead.
- Vegan butter in the breadcrumb topping can be replaced with olive oil.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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