Vegan Cauliflower Gratin
User Reviews
4.5
4 reviews
Excellent
Vegan Cauliflower Gratin
Report
This Vegan Cauliflower Gratin is creamy, rich and you'd never guess it could be dairy free!
Share:
Ingredients
Topping
- 1/4 cup panko breadcrumbs gluten-free if needed
- 1 tablespoon nutritional yeast
- 1/8 teaspoon garlic powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Cauliflower Gratin
- 1 cauliflower cut into florets, large head
- 1 tablespoon olive oil
- 1/2 cup yellow onion diced
- 1 teaspoon garlic 2-3 cloves, grated
- 3 1/2 tablespoons arrowroot flour or cornstarch
- 1 3/4 cup almond milk unsweetened
- 4-5 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes optional
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/2 cup vegan cheese or dairy cheese such as gruyere, shredded
- flat leaf parsley fresh parsley and thyme; toasted sliced almonds; for garnish
- thyme
- almonds
Instructions
- Preheat oven to 375° F. In a small bowl combine the topping ingredients.
- Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but firm. Drain and set aside.
- In an oven safe skillet large enough to hold the cauliflower florets, heat the olive oil over medium heat. Add the onion to the skillet and sauté for 2-3 minutes. Add in the garlic and sauté another minute. Season with salt and pepper.
- Sprinkle the arrowroot or cornstarch over the mixture and stir until combined. Slowly pour the almond beverage into skillet whisking to combine everything. Bring to a boil, whisking constantly for about 1-2 minutes or until it's thickened. Pour the mixture into a food processor or blender and add in the nutritional yeast, dijon, red pepper flakes, nutmeg, salt and pepper. Purée until smooth and taste for seasoning, adjust as needed.
- Add the cauliflower florets to the skillet and pour the sauce over them. Top with vegan cheese (if using it) and then cover everything with the panko topping. Bake for 20-25 minutes or until bubbly and the topping is golden brown. If the topping isn't browned enough, set the oven to broil and bake several more minutes. Remove from the oven and top with sliced almonds, chopped parsley and fresh thyme.
Nutrition Information
Show Details
Calories
140kcal
(7%)
Carbohydrates
19g
(6%)
Protein
9g
(18%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Cholesterol
2mg
(1%)
Sodium
148mg
(6%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 2mg | 1% |
| Sodium | 148mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
Other Recipes
You'll Also Love
