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Vegan Cauliflower Gratin

by Tansy Boggon
Vegan Cauliflower Gratin

Vegan Cauliflower Gratin is a ‘cheesy’ delight for those who choose to eat vegan or avoid dairy. Enjoy it as the main dish or alongside a protein-rich salad.

Vegan Cauliflower Gratin

Course: Main Course, Side Dish
Keyword: vegan, dairy-free, gluten-free
Author: Tansy Boggon


  • 1 head of cauliflower
  • 1 quantity Dairy-Free ‘Cheese’ Sauce
  • ½ cup Vegan Parmesan ‘Cheese’


  • Pre-heat oven at 180oC.
  • Cut cauliflower into large florets and steam until tender but still firm.
  • Once cooked, combine cauliflower with dairy-free ‘cheese’ sauce and place in a shallow baking dish. Sprinkle with Parmesan ‘cheese’ and bake for 30 minutes, until top browned and 'cheese' sauce bubbles.
    Vegan Cauliflower Gratin
  • Enjoy with a side salad containing beans or other protein-rich ingredients for a balanced meal. Or have it alongside mains.

Need some guidance on how to steam cauliflower?

Generally, I steam cauliflower by placing the cut florets into a steamer basket or insert over about an inch of boiling water with a generous pinch of salt; ensuring that insert is above the water. It takes about 10-15 minutes to steam, covered. For the above recipe, I’d cook it a little less, say 8-10 minutes. So that it doesn’t become overcooked and soggy.

Note, I don’t make any money out of the above links. I simply provide them so you can see what I’m talking about!

Dairy-Free ‘Cheese’ Sauce Recipe

Dairy-Free ‘Cheese’ Sauce

Prep Time5 mins
Cook Time15 mins
Course: Side Dish
Keyword: vegan, dairy-free, gluten-free
Author: Tansy Boggon


  • 2 cups soy or almond milk
  • 3 tablespoons cornflour or try chickpea (besan) flour (more if required)
  • 3 tablespoons nutritional yeast
  • 1 teaspoon hot English mustard or mustard powder
  • ½ teaspoon garlic granules or powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon vegetable stock powder or salt
  • Salt and pepper to taste


  • Place all ingredients in a small heavy-bottomed saucepan.
  • Whisk mixture until no lumps remain.
  • Place saucepan over medium heat.
  • Bring mixture to boil, whisking continuously to prevent lumps or sticking to bottom of pan.
  • Continue whisking until the sauce begins to thicken, usually a few minutes after sauce has reached the boil.
  • Turn down heat and continue whisking a further minute or so.
  • Taste test and adjust salt and pepper to your liking.
  • Serve drizzled over baked vegetables or combine into a potato, pasta, cauliflower or broccoli bake.


Storage & Sauce Thickness
If you require the sauce to be thicker, combine additional flour into a little milk to remove lumps. Then add to the sauce while on the heat.
The sauce can be used immediately or stored in the fridge in an airtight container for up to 2 days. It will thicken further on cooling and may develop a 'milk' skin. Simply whisk to combine.
To reheat, warm the sauce on a low heat without bringing it to the boil. If the consistency is too thick add a tablespoon of water at a time to achieve desired consistency.

Vegan Parmesan ‘Cheese’ Recipe

Vegan Parmesan ‘Cheese’

Prep Time5 mins
Course: Side Dish
Cuisine: Italian
Keyword: vegan, dairy-free, nutritional yeast, Brazil nuts
Author: Tansy Boggon


  • 1 cup raw Brazil nuts (150 g)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • ½ teaspoon salt


  • Process all ingredients in grinder or food processor to a powder.
  • Sprinkle on any dish that would be enhanced with a cheesy, nutty, savoury flavour—anything you’d typically sprinkle with parmesan cheese.


How to store vegan parmesan ‘cheese’?
Store in the refrigerator for 1 - 2 weeks or in the freezer for 3 months.

Vegan Cauliflower Gratin


Have you tried Vegan Cauliflower Gratin?

I’d love to hear whether you’ve tried this recipe; maybe you could share modifications or other dishes you served it with.

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