Cauliflower is roasted in a rich and spicy butternut squash sauce. As this dish bakes in the oven, the cauliflower absorbs the flavors and takes on a golden yellow color. Making this gratin won't require spending your entire day in the kitchen, but the results will taste like you did. If you're bringing this to a potluck, garnish it with sliced cherry tomatoes and chopped herbs, for presentation and flavor.

Spicy Cauliflower and Butternut Squash Gratin [Vegan]

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For the Gratin:

  • 1 medium cauliflower, cut into florets
  • 1 cup corn, thawed if frozen
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 jalapeño, chopped fine
  • 2 tablespoons sun-dried tomatoes, sliced thin

For the Sauce:

  • 1/4 cup raw cashews
  • 1 3/4 cups cooked butternut squash or 1 15-ounce can
  • 2 tablespoons olive oil
  • 2 cups almond milk
  • 1/4 cup coconut cream
  • 1/4 cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons sweet curry powder
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon powdered cayenne pepper
  • Salt and black pepper, to taste.


  1. Preheat oven to 400°F.
  2. Put all the sauce ingredients in a high-speed blender and mix until smooth. Set aside.
  3. Place all of the vegetables in a cast-iron pan or a baking pan, pour the sauce over, and mix.
  4. Cover with lid or foil and cook in the oven for about 30 minutes.

Nutritional Information

Per Serving: Calories: 392 | Carbs: 53 g | Fat: 16 g | Protein: 18 g | Sodium: 77 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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