Main Courses > Vegetarian & Vegan > Vegetarian Casseroles > Cauliflower Gratin

Creamy Vegan Cauliflower Gratin

Indulge in this comforting and creamy vegan cauliflower gratin, a perfect main course for vegetarians and vegans. This recipe features a rich cashew-based sauce, perfectly cooked cauliflower, and a crispy breadcrumb topping.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
6
Ingredients
  • 1 large head Cauliflower
  • 1 cup Raw Cashews
  • 1/2 cup Nutritional Yeast
  • 1 1/2 cups Vegetable Broth
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/2 cup Breadcrumbs (Vegan)
  • 2 tablespoons Olive Oil
  • 2 tablespoons Fresh Parsley

Prepping the Cauliflower

Preheat your oven to 375°F (190°C). Wash and cut the cauliflower into florets. Steam or boil the cauliflower florets for about 5-7 minutes, until slightly tender but still firm. Drain well and set aside.

Making the Cashew Cream Sauce

Soak the raw cashews in hot water for at least 30 minutes (or in cold water for 2-3 hours) to soften them. Drain the soaked cashews and place them in a high-speed blender or food processor. Add the vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until completely smooth and creamy. You may need to scrape down the sides of the blender a few times to ensure everything is fully incorporated.

Assembling the Gratin

Lightly grease a baking dish. Arrange the steamed cauliflower florets in the dish in a single layer. Pour the cashew cream sauce evenly over the cauliflower. In a small bowl, combine the vegan breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the cashew-covered cauliflower.

Baking

Bake in the preheated oven for 25-30 minutes, or until the breadcrumbs are golden brown and the sauce is bubbly. Let the gratin cool for a few minutes before serving. Garnish with fresh chopped parsley before serving.

Nutrition Facts Estimated per 100g of product

(Note: This is an estimate and may vary based on specific ingredients used.)
Calories: Approximately 150-200 kcal
Protein: 5-7g
Fat: 8-12g
Carbohydrates: 12-15g
Fiber: 3-4g

Other Considerations for Nutrition

This recipe is a good source of fiber and plant-based protein. Using whole wheat breadcrumbs will further increase the fiber content. Adjust the amount of salt to your liking and dietary needs.

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FAQ

  • Can I use a different type of milk in the sauce?

    While cashews provide the best creamy texture, you can experiment with other plant-based milks like almond milk or soy milk, but the sauce may be less rich.
  • Can I add vegetables to this gratin?

    Yes! Feel free to add other vegetables like broccoli, mushrooms, or bell peppers along with the cauliflower.
  • How do I store leftovers?

    Store leftover cauliflower gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
  • Can I prepare this ahead of time?

    Yes, you can assemble the gratin ahead of time and store it in the refrigerator (unbaked) for up to 24 hours. Add a few minutes to the baking time.