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4.5 from 6 votes

Vegan Cauliflower Gratin

This Vegan Cauliflower Gratin is creamy, rich and you'd never guess it could be dairy free!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 140 kcal
Course: Side Dish
Cuisine: American

Ingredients

Topping
  • 1/4 cup panko, gluten-free if needed
  • 1 tablespoon nutritional yeast
  • 1/8 teaspoon garlic powder
  • Kosher salt and fresh ground black pepper to taste
Cauliflower Gratin
  • 1 large head of cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion
  • 1 teaspoon grated garlic 2-3 cloves
  • 3 1/2 tablespoons arrowroot flour or cornstarch
  • 1 3/4 cup unsweetened almond milk
  • 4-5 tablespoons nutritional yeast
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes optional
  • Kosher salt and fresh ground black pepper to taste
  • 1/2 cup shredded vegan cheese, or dairy cheese such as gruyere
  • flat leaf parsley, fresh thyme, and toasted sliced almonds for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 375° F. In a small bowl combine the topping ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Calories 140kcal (7%) Carbohydrates 19g (6%) Protein 9g (18%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Cholesterol 2mg (1%) Sodium 148mg (6%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 140

% 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.