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5.0 from 60 votes

Vegan Cauliflower Gratin - No Bake

Vegan Cauliflower Gratin - Creamy, Spiced Cauliflower Casserole. No Bake Skillet Gratin or Bake with a garlic breadcrumb topping. Vegan Soy-free Recipe, Can be gluten-free and nut-free. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 3
Calories: 212 kcal
Course: Main Course
Cuisine: Vegan

Ingredients

  • 1 tsp olive oil
  • 1 cup chopped onion
  • 6 cloves of 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 blended with 1 cup water (blend for a minute, then rest for 2 and blend again until smooth)
  • 1/2 tsp or more salt
  • 1 tsp sugar or maple (optional)
  • 1 tsp spice blend of choice (1 use a 1/2 tsp ground cumin + kashmiri garam masala or Baharat Spice blend, See notes)
  • 1 tsp herbs of choice , blend of oregano, thyme, sage
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

    Cup of Yum
  1. 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.
  2. Add greens and mix in. Cover and cook until wilted (3 mins) and cauliflower is aldente.
  3. 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.
  4. 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. 
  5. 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.
  6. Sprinkle all over the cauliflower and take off heat. Serve hot.

Notes

  • To Bake: Cook the onion, garlic, chile in a skillet until translucent. Add this mixture, cauliflower, salt, spices and herbs to a baking dish. Add in the greens then add the cashew cream and a 1/4 cup water on the edges. Cover and bake at 400 degrees F for 20 minutes. Uncover, mix in the breadcrumbs, garlic, salt, olive oil and sprinkle all over. Bake for another 10 minutes. 
  •  
  • I like to use Kashmiri garam masala(in my second book), Baharat(in my second book), Berbere or Jamaican Curry Blend with this gratin. For a subtle flavor gratin, use nutritional yeast, wine or lemon, black pepper and 1 to 2 tsp herbs such as thyme, basil and sage. When using the stronger spice blends, I use a 1/2 tsp herbs.
  •  
  • To make it nut-free: Use pumpkin seeds instead of cashews + 1 tbsp flour and blend until smooth. Or use the sauce from my fettuccine alfredo.
  •  
  • Nutrition is 1 of 3 Serves
  •  

Nutrition Information

Calories 212kcal (11%) Carbohydrates 24g (8%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 655mg (27%) Potassium 534mg (15%) 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: 3Serving

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.