5 from 60 votes
Vegan Cauliflower Gratin - No Bake
This Vegan Cauliflower Gratin combines tender cauliflower florets and leafy greens in a creamy cashew-based sauce, seasoned with a blend of spices and herbs. Cooked gently on the stove and topped with toasted breadcrumbs, it offers a rich texture with a subtle bite from optional chiles and warming spices, all without baking. The mix of ingredients creates a savory plant-based gratin suitable as a side dish or main for a vegan diet.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
3
Calories:
212 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 1 tsp olive oil
- 1 cup onion chopped
- 6 cloves garlic finely chopped
- 1/2 green chile chopped (optional)
- 2 cups cauliflower , 2 to 3 cups small-medium florets
- 1/3 cup water
- 2 cups or more chopped greens , I use chard and spinach
- 1/4 cup cashews blend for a minute, then rest for 2 and blend again until smooth, blended with 1 cup water
- 1/2 tsp salt or more
- 1 tsp sugar optional, or maple
- 1 tsp spice blend 1 use a 1/2 tsp ground cumin + kashmiri garam masala or Baharat Spice blend, See notes, of choice
- 1 tsp herbs blend of oregano, thyme, sage, of choice
Toasted Breadcrumbs:
- 1/3 cup breadcrumbs
- 2 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
Instructions
- Heat oil in a skillet over medium heat. Add onion, garlic, chile and a pinch of salt and cool until translucent. Add cauliflower, water and 1/4 tsp salt. Cover and cook for 6 to 7 minutes.
- Add greens and mix in. Cover and cook until wilted (3 mins) and cauliflower is aldente.
- Add cashew cream, salt sugar/maple, spices and herbs and mix in. Add other flavors if needed such as a 1 tbsp nutritional yeast for cheesiness, 1 tsp vegan Worcestershire sauce or soy sauce or 1/2 tsp prepared mustard or additional depth in flavor.
- Bring to a boil uncovered and simmer for another minute to thicken to preference. Taste and adjust salt and flavor, adding more salt or spices if needed. Adjust the consistency if too thick with water.
- Meanwhile make the optional breadcrumb topping. Heat breadcrumbs, olive oil, salt, garlic and pepper flakes in a small skillet over medium heat. Stir occasionally until golden and toasted. 3-4 mins.
- Sprinkle all over the cauliflower and take off heat. Serve hot.
Cup of Yum
Notes
- To bake instead of stove-top, combine sautéed aromatics, cauliflower, salt, spices, herbs, greens, and cashew cream in a baking dish and bake covered at 400°F for 20 minutes.
- After baking, add the toasted breadcrumb topping with garlic, salt, and olive oil, then bake uncovered for another 10 minutes to crisp.
- Use spice blends like Kashmiri garam masala, Baharat, Berbere, or Jamaican Curry Blend for varied flavor profiles.
- For a nut-free option, substitute pumpkin seeds blended with flour or use an alternative sauce like a vegan Alfredo.
- This recipe yields about three servings and allows adding flavor enhancers such as vegan Worcestershire sauce, mustard, or soy sauce according to taste.
Nutrition Information
Calories
212kcal
(11%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
655mg
(27%)
Potassium
534mg
(11%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1985IU
(40%)
Vitamin C
47.5mg
(53%)
Calcium
116mg
(12%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 212
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 655mg | 27% |
| Potassium | 534mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1985IU | 40% |
| Vitamin C | 47.5mg | 53% |
| Calcium | 116mg | 12% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.