Vegan Cauliflower Gratin
Cheesy, cozy, and satisfying, this Vegan Cauliflower Gratin is a simple dinner that makes it easy to enjoy your veggies. Packed with protein!
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 450 degrees Fahrenheit (or 232 degrees Celsius).
Chop your potato small (around ½ inch dice) as it takes longer to cook than the cauliflower.
Saute diced onions in a nonstick skillet for approximately 5 minutes. After the onion has become translucent (about 4 minutes), add the garlic and saute another minute. You can choose to use oil if you wish, but I always just use a bit of water.
Whiz up your vegan cheese sauce in the blender while these cook.
Add a single layer of chopped cauliflower and potato to a large baking dish and add half the onions and garlic, sprinkled or spread over the top (tip: use a set of tongs if you’d like to sprinkle the hot vegetables over the cauliflower and potatoes).Pour on half the vegan cheese sauce, making sure to cover every vegetable.Now add the rest of the cauliflower, potatoes, onions, and garlic. Cover with the rest of the vegan cheese sauce. Sprinkle your panko crumbs on top.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Zardyplants →Chef's Notes
Note 1: Onions and garlic, though an optional step, add so much flavor especially when you saute them for a few minutes before assembling your cauliflower bake. So I highly recommend them.
Note 2: I mentioned above that the base of the sauce is tofu. Tofu is my favorite nut-free base for cheese sauces. If you CAN have cashews and you’d like to use those, go ahead and use about a cup and a half of soaked cashews instead of the tofu. But since I’m using tofu, let me mention the type. I normally use firm tofu even for blended recipes because I buy them in bulk at Costco. However, this recipe will work with virtually any type of tofu (though extra firm might not blend super duper well). If you use silken tofu, just cut out the non-dairy milk.
Note 3: For a more stretchy and robust texture, I recommend blending in a few tablespoons of tapioca starch. This is a thickener that, when cooked, provides some pull and stretch to the vegan cheese sauce. Optional, though.
Note 4: Sub half the cauliflower for broccoli, or add mushrooms if you like. Keep the amounts of veggies the same though, unless you plan to make more sauce. The vegan cheese sauce in this recipe is just enough to layer in and pour some on top for cheesy goodness.
Note 1: Onions and garlic, though an optional step, add so much flavor especially when you saute them for a few minutes before assembling your cauliflower bake. So I highly recommend them.
Note 2: I mentioned above that the base of the sauce is tofu. Tofu is my favorite nut-free base for cheese sauces. If you CAN have cashews and you’d like to use those, go ahead and use about a cup and a half of soaked cashews instead of the tofu. But since I’m using tofu, let me mention the type. I normally use firm tofu even for blended recipes because I buy them in bulk at Costco. However, this recipe will work with virtually any type of tofu (though extra firm might not blend super duper well). If you use silken tofu, just cut out the non-dairy milk.
Note 3: For a more stretchy and robust texture, I recommend blending in a few tablespoons of tapioca starch. This is a thickener that, when cooked, provides some pull and stretch to the vegan cheese sauce. Optional, though.
Note 4: Sub half the cauliflower for broccoli, or add mushrooms if you like. Keep the amounts of veggies the same though, unless you plan to make more sauce. The vegan cheese sauce in this recipe is just enough to layer in and pour some on top for cheesy goodness.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Absolutely delicious!! I added a layer of steamed, seasoned spinach and topped it with some fresh rosemary from the garden. So easy, tasty and cheap! Thanks very much for sharing - this recipe is a keeper!!
Did you make this recipe?
Leave a Comment