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Vegan Cauliflower Gratin
5 from 18 votes

Vegan Cauliflower Gratin

The Vegan Cauliflower Gratin uses cauliflower florets baked in a creamy sauce made from blended cashews, chickpea or white miso, starches, nutritional yeast, and seasonings including nutmeg and cayenne for subtle warmth. Topped with a toasted vegan butter and thyme panko breadcrumb crust, it delivers a plant-based take on the traditional gratin, combining rich texture and mild savory flavors suitable as a side dish.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 140 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 375 degrees F. Locate a 2.5 quart gratin dish or 3 quart casserole dish. 
  5. 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. 
  6. 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.
  7. 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

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: 8 servings

Amount Per Serving

Calories 140

% 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.