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Creamy Cauliflower Gratin
[Vegan]

RP By: Rhea Parsons

Author Bio

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so... Read More

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Creamy Cauliflower Gratin [Vegan]

Dairy Free

Everyone loves potatoes made au gratin, but that can be heavy. A lighter way to enjoy those same flavors and textures is to swap out the potatoes and use cauliflower instead. You still get that rich and creamy dish you always loved especially when you use rich and velvety cashew... Read More

Ingredients You Need for Creamy Cauliflower Gratin [Vegan]

3 pounds cauliflower
2 tablespoons vegan butter
2 tablespoons chickpea flour
2 cups cashew milk, warmed
1/2 teaspoons kosher salt
1/4 teaspoon black pepper
A pinch of nutmeg
1/2 cup vegan cheddar cheese, shredded
1/3 cup gluten-free bread crumbs
2 tablespoons vegan grated parmesan
2 tablespoons extra-virgin olive oil

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How to Prepare Creamy Cauliflower Gratin [Vegan]

Preheat the oven to 400°F. Core the cauliflower and cut the head into large florets. Blanche the cauliflower in a pot of boiling water for just a few minutes. You want to be tender but still have crunch. Drain and rinse with cold water to stop the cooking.
In a medium-size saucepan, melt the butter over medium heat and whisk in the flour until well combined. Let it cook for a minute so you won’t taste the flour. Slowly add the warm milk, whisking, until you have a smooth sauce. This is your béchamel sauce. Add salt, pepper, and nutmeg. Add the cheese and whisk until smooth. Turn off the heat and set aside.
Put a few ladles of the béchamel sauce in the bottom of an 8x8-inch baking dish. Add the cauliflower to the baking dish and cover with the remaining cheese sauce.
In a small dish, combine the bread crumbs, parmesan and oil. Mix and sprinkle over the cauliflower. Bake for 30 minutes or until the top begins to brown. Turn the oven on broiler for 2 minutes to really crisp up the top. Let sit for a few minutes to set before serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.