Vegan Cauliflower Gratin

Vegan Cauliflower Gratin is a ‘cheesy’ delight for vegans or those who avoid dairy.

This is a simple and cosy vegan dish that is also gluten-free. It can be enjoyed as the main dish or alongside a protein-rich salad.

This cauliflower gratin is as easy and delicious as the traditional dish, made with white sauce and topped with crispy panko crumbs. However, I have switched the white sauce with a dairy-free ‘cheese’ sauce and the bread crumbs with a gluten-free vegan Parmesan ‘cheese’ sprinkle—both recipes on this website. I promise this recipe is equally as comforting and delicious!

Enjoy it whether you are vegan, dairy-free, or an adventurous cook.

Ingredients for this cauliflower gratin

To prepare this gratin recipe, you will require:

• 1 head cauliflower
• 1 quantity of dairy-free ‘cheese’ sauce made with soy or almond milk, cornflour or chickpea (besan) flour, nutritional yeast, hot mustard or mustard powder, garlic powder, turmeric powder, vegetable stock powder or salt, and pepper.
• ½ cup vegan Parmesan ‘cheese’ made with Brazil nuts, nutritional yeast, garlic powder and salt.

How to prepare vegan cauliflower gratin

Lightly steam the cauliflower, combine it with the ‘cheese’ sauce, and sprinkle with the vegan Parmesan cheese. Then, bake for 30 minutes at 180^oC until the top is browned and the ‘cheese’ sauce bubbles.

How to steam cauliflower

Generally, I steam cauliflower by placing the cut florets into a steamer basket or an insert over about an inch of boiling water with a generous pinch of salt, ensuring that the insert is above the water. It takes about 10-15 minutes to steam, covered.

For this recipe, I’d cook it a little less, say 8-10 minutes, so that it doesn’t become overcooked and soggy.

What to serve with this cauliflower gratin

Serve this cauliflower gratin as a side to roast meats or with a side salad rich in protein. You could try serving it with:

• Lentil salad with quinoa
• Mixed bean and corn salad
• Green bean, feta and almond salad
• Vegan meatloaf

How to store and reheat this gratin

Store leftovers covered in the fridge for 3-4 days.

Reheat in the microwave or oven. If reheating in the oven, cover it in foil to prevent overcooking the topping.

Have you tried this vegan cauliflower gratin?

I’d love to hear whether you’ve tried this recipe. If so, please share any modifications or other dishes you served it with.

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5 from 1 vote

Vegan Cauliflower Gratin

A 'cheesy' delight for those who choose to eat vegan or avoid dairy. Enjoy it as the main dish alongside a protein-rich salad.

Prep Time10 minutes mins

Cook Time45 minutes mins

Course: Main Course, Side Dish

Keyword: vegan, dairy-free, gluten-free

Servings: 6

Author: Tansy

Ingredients

Cauliflower gratin

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

Dairy-free 'cheese' sauce

• 3 tablespoons olive oil
• 3 tablespoons cornflour
• 2 cups almond milk
• 3 tablespoons nutritional yeast
• 1 teaspoon hot mustard
• ¼ teaspoon turmeric powder
• 1 teaspoon vegetable stock powder

Vegan Parmesan ‘cheese’

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

Instructions

• Heat oven at 180^oC.
• 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 Vegan 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.

Dairy-free 'cheese' sauce

• Add olive oil to a saucepan on medium heat.
• Once oil is heated, add cornflour and stir through. Press down on the flour with a wooden spoon or heat-proof spatula to create a paste.
• Lower the heat and add half the milk. Stir vigorously, alternating between the wooden spoon/spatula and a hand whisk to prevent any lumps from forming. Then, add the remaining milk.
• Bring mixture to boil, whisking continuously to prevent lumps or sticking to the bottom of the pan.
• Continue whisking until the sauce begins to thicken and to prevent lumps. It will take 10-15 minutes after the sauce has reached a boil to thicken. Try a stick blender if you cannot remove the lumps or they start to form.
• Once thickened, remove saucepan from heat, and add the remaining ingredients and whisk together.

Vegan Parmesan ‘cheese’

• Process all ingredients in a coffee grinder or food processor to form a fine crumble.