Vegan Cauliflower Gratin
This vegan cauliflower gratin is a super creamy and cheesy dish that is elevated with a crunchy breadcrumb topping. It will surely become a dinner favorite. Gluten-free option included!
This cauliflower gratin is delicious as a side or main dish at Thanksgiving, Christmas or even Easter.
It’s a simple way to elevate this vegetable! With a hefty helping of creamy vegan béchamel sauce, the cauliflower soaks up all the flavors while cooking until perfectly tender.
Ingredient Notes
- Cauliflower: use fresh, whole cauliflower for the best results. Carefully wash, then cut into florets.
- Unbleached All-Purpose Flour: an all-purpose gluten-free flour blend, such as King Arthur, is a good substitute.
- Plant-based milk: Use oat, coconut or soy milk for the best results. They thicken the sauce quicker and provide creamier results. Keep in mind that coconut milk will give the dish a different flavor.
- Grated Smoked Vegan Cheese: use vegan gouda, provolone or a combination of both. I used the Violife brand.
- Panko Breadcrumbs: panko tends to get crispier than regular breadcrumbs, but regular crumbs can be used. Use gluten-free panko breadcrumbs or extra vegan cheese for a gluten-free option.
How to Make Vegan Cauliflower Gratin
- Set a rack on the middle shelf of the oven and preheat it to 375°F or 190°C.
- Boil a large pot of salted water over high heat.
- Cook the cauliflower in the boiling water for about 7 minutes, or until tender but still crisp. Drain and set aside.
- Heat 3 tablespoons of vegan butter in a saucepan over medium-low heat.
- Slowly add in the flour while constantly whisking.
- When it becomes blonde in color, slowly stir in the vegan milk. Cook while stirring for 4 minutes, or until the sauce starts to thicken.
- Stir in the vegan cheese until melted. Add in the nutmeg, onion powder and garlic powder and season to taste with salt and pepper.
- Add the cauliflower and toss them in the vegan cheese sauce.
- Sprinkle the top with breadcrumbs and vegan parmesan cheese. Bake for 40 to 45 minutes, or until the cheese sauce is bubbly and the breadcrumbs are lightly browned.
- Let it rest for 5 minutes, then serve.
Storage and Reheating Suggestions
Once the gratin has cooled to room temperature, place it into an airtight container. It will last in the fridge for about 5 days and in the freezer for around a month.
To reheat, place the gratin in the microwave until it is warmed through (about a minute), or in the oven at 350°F. Add in a splash of oat milk or water to keep the cauliflower gratin moist.
Frozen gratin should be thawed in the fridge overnight, then follow the same reheating steps as refrigerated leftovers.
FAQs
What other spices can I add?
There are plenty of ways to spice up this gratin, including paprika, garam masala, or fresh thyme leaves.
Can you prepare it ahead of time?
Yes! Follow all the same steps, but stop before adding the panko breadcrumbs. Wrap the baking dish with cling film, then keep it in the fridge for up to 2 days. Once you’re ready to eat, add the breadcrumbs and bake.
Other Vegan Cauliflower Recipes
Vegan Cauliflower Gratin
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 4 tbsp vegan butter or margarine, not unsalted
- 1 head cauliflower, large, cut into bite-sized florets (about 5 cups)
- 2 tbsp unbleached all-purpose flour, or gluten-free all purpose flour
- 1½ cups (360 ml) oat milk, at room temperature (coconut or soy milk are good substitutes)
- 2 cups (230 g) grated smoked vegan cheese, such as vegan gouda or provolone (about 8 ounces) I used Violife.
- Salt, to taste
- Ground black pepper, to taste
- 1 teaspoon onion powder, or to taste
- 1 teaspoon garlic powder, or to taste
- Pinch of nutmeg
- ½ cup (30 g) panko breadcrumbs, or gluten free panko
- ¼ cup (30 g) vegan parmesan cheese, grated (I used Follow Your Heart)
Instructions
- Set a rack on the middle shelf of the oven and preheat it to 375°F or 190°C.4 tbsp vegan butter or margarine
- Set a large pot of salted water over high heat and bring it to a boil. Add the cauliflower florets and cook for about 7 minutes, or until they are tender but still crisp. Drain the cauliflower and set them aside.1 head cauliflower
- Heat the remaining three tablespoons of vegan butter in a medium-sized saucepan over medium-low heat. Gradually add the flour, constantly whisking until it becomes blonde in color.2 tbsp unbleached all-purpose flour
- Gradually stir in the vegan milk. Cook while stirring for about 4 minutes or until the sauce begins to thicken.1½ cups (360 ml) oat milk
- Stir in the vegan cheese until melted, then add the nutmeg, onion powder and garlic powder and season to taste with salt and pepper.2 cups (230 g) grated smoked vegan cheese ,Ground black pepper ,1 teaspoon onion powder ,1 teaspoon garlic powder ,Pinch of nutmeg ,Salt
- Add the cauliflower and toss them in the vegan cheese sauce.
- Sprinkle evenly with breadcrumbs and vegan parmesan cheese. Bake for about 40 to 45 minutes, or until the cheese sauce is bubbly and the breadcrumbs are lightly browned.½ cup (30 g) panko breadcrumbs ,¼ cup (30 g) vegan parmesan cheese
- Allow it to rest for about 5 minutes before serving.
Notes
- You can also arrange the cauliflower in a buttered 9-by-13-inch baking dish, cover them evenly with the vegan cheese sauce and bake as directed.
- Adapted from Christmas Cooking for Dummies by Dede Wilson