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
- 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.
- 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
- 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.
Vegan Parmesan ‘Cheese’
- 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.
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.